Name: Tuna tartare with avocado, orange tobikko and yuzu sesame dressing recipe by Pan Asian at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: Sashimi grade tuna (cut into dice) 70gm; Avocado (peeled pitted diced) 30gm; Cucumber (cut into circles) 15gm; Tanuki (tempura flakes) 2gm; Flex seeds 2gm; White sesame seed 1gm; Spring onion chop 5gm; Tobikko 3gm; For the tanuki (tempura flakes); Tempura flour 100gm; Frying oil 1 ltr; Ice water 150ml; For the yuzu sesame dressing; Yuzu juice 80ml; Black sesame seed powder 100gm; Salad oil 550ml; Yuzu khosho 10gm; Sugar syrup 30gm; Dark soya 20ml; For the Sriracha Mayo; Sriacha sauce 10gm; Lemon juice 5ml; Sesame oil 5ml; Dark soya 10ml; Japanese mayonnaise 5gm

Ingredients Serving: 2

Sashimi grade tuna (cut into dice) 70gm
Avocado (peeled pitted diced) 30gm
Cucumber (cut into circles) 15gm
Tanuki (tempura flakes) 2gm
Flex seeds 2gm
White sesame seed 1gm
Spring onion chop 5gm
Tobikko 3gm
For the tanuki (tempura flakes)
Tempura flour 100gm
Frying oil 1 ltr
Ice water 150ml
For the yuzu sesame dressing
Yuzu juice 80ml
Black sesame seed powder 100gm
Salad oil 550ml
Yuzu khosho 10gm
Sugar syrup 30gm
Dark soya 20ml
For the Sriracha Mayo
Sriacha sauce 10gm
Lemon juice 5ml
Sesame oil 5ml
Dark soya 10ml
Japanese mayonnaise 5gm

Instructions

Make the tartare: toss the diced tuna with siracha mayonnaise and keep aside for a minute. Toss the avocado with lemon juice and yuzu sesame for a minute in a separate bowl.
For the Tanuki flakes: Heat the oil in a medium sauce pan. Make the tempura batter with mixing the ingredients .
Once the temperature reaches to 160 degrees add the batter into the oil and take it out once its cooked with the help of Ami (oil strainer).
For the yuzu sesame dressing: Mix all the ingredients together and keep it in the refrigerator for use.
For the Sriracha mayo: Mix all the ingredients together in a bowl and keep it aside in a fridge.
To Assemble. Arrange all the cucumbers slices into the plate. Mold the tuna and avocado using a tartlet ring or cube mould. Add some tanuki, flex seeds and white sesame between the layers of tuna and avocado.
Cover the tuna with spring onion and then tobikko. Lift off the ring and add some dressing on the side.

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