Tuna Tartare Tower Recipe by Truluck's

Step 1

Recipe Citrus Soy Reduction: Combine orange, lemon and pineapple juice with tamari soy sauce and honey in sauce pot and reduce by two thirds over medium heat. Allow to cool to room temperature. Ponzu Mustard Dressing: Combine spicy mustard sauce, ponzu sauce, chopped parsley and chives in mixing bowl and stir until thoroughly mixed. Tomato And Pineapple Salad: Lightly mix Roma tomato, pineapple, kosher salt. Do not mash tomato. Check for seasoning and use as second layer in tuna tartare tower. When placing in tower, shake off excess liquid. Mix crab salad and place into tower mold on chilled 10-inch plate. Push down lightly with the back of spoon. Add tomato and pineapple salad; shake off excess liquid before placing in mold. Add avocado mixture and press down with the back of a spoon. Toss tuna in marinade and season with salt and pepper. Add to mold. Press down. Carefully remove mold. Dress plate with citrus soy reduction and ponzu mustard dressing. Garnish with parsley and wrapped lemon half. Serve with shrimp chips.

Step 2

Citrus Soy Reduction: Combine orange, lemon and pineapple juice with tamari soy sauce and honey in sauce pot and reduce by two thirds over medium heat. Allow to cool to room temperature. Ponzu Mustard Dressing: Combine spicy mustard sauce, ponzu sauce, chopped parsley and chives in mixing bowl and stir until thoroughly mixed. Tomato And Pineapple Salad: Lightly mix Roma tomato, pineapple, kosher salt. Do not mash tomato. Check for seasoning and use as second layer in tuna tartare tower. When placing in tower, shake off excess liquid. Mix crab salad and place into tower mold on chilled 10-inch plate. Push down lightly with the back of spoon. Add tomato and pineapple salad; shake off excess liquid before placing in mold. Add avocado mixture and press down with the back of a spoon. Toss tuna in marinade and season with salt and pepper. Add to mold. Press down. Carefully remove mold. Dress plate with citrus soy reduction and ponzu mustard dressing. Garnish with parsley and wrapped lemon half. Serve with shrimp chips.