TUNA TATAKI WITH AVOCADO DRESSING
Adapted from a recipe of Sushi Samba, New York City
INGREDIENTS QUANTITY
Yellowfin tuna loin 4 pieces (4 ounces each)
Soy sauce 1/2 cup
Yuzu or lemon juice 1/4 cup
Vegetable oil As needed
Boniato (white sweet potato), peeled 1 large (about 1 pound)
Mexican Hass avocados 3
Lime juice 1/3 cup
Honey 2 tablespoons
Kosher salt 1/4 teaspoon
Freshly ground black pepper 1/4 teaspoon
Tatsoi or baby spinach 6 cups
Hearts of palm 2 pieces (4 inches each), sliced crosswise
Red and/or yellow bell peppers 2 small, cut in thin strips

Thin avocado or starfruit slices

12
Chile oil As needed

  1. In a nonreactive bowl, combine the tuna, soy sauce and yuzu; cover and marinate, refrigerated, for several hours.
  2. To prepare tuna: Coat pieces lightly with oil; grill just long enough to sear the surface and make grill marks. Plunge into ice water to stop the cooking. Pat dry and cut into 36 pieces.
  3. Cut thin slices crosswise from the widest part of the boniato. In a saucepan, heat oil to a depth of 2 inches to 300°F. Fry slices to make crisp, golden disks; drain on paper towels.
  4. Cut avocados in halves; twist to separate; remove pits by lightly striking with a knife blade and twisting; with a spoon, scoop flesh from shells. To make Avocado Dressing: Coarsely chop 2 of the avocados; in a food processor container, combine avocado with lime juice, honey, salt and pepper; process until smooth. Cut the remaining 2 halves in small dice.
  5. To assemble Tuna Tataki: Combine the tatsoi, hearts of palm, bell pepper strips and diced avocado pieces; divide onto 12 chilled appetizer plates. Drizzle with some of the Avocado Dressing. On greens, alternate boniato chips and tuna, using 3 of each, to make each stack. Garnish plate with Avocado Dressing and chile oil. Top stacks with thin avocado slices, if desired.
YIELD: 12 portions