By: Adapted from www.jamesbeard.org
With creamy avocado, juicy mango, lime, and cilantro, this version of tuna tartare is unmistakably tropical.
Time: Preparation 10 mins
Cooking 20 mins
Serving: 6 Servings
Ingredients
- 2 c vegetable oil
- 0.5 c all-purpose flour
- 1 shallot
- salt
- 0.25 cn soy sauce
- 2 T rice vinegar
- 1 T fish sauce
- 1 T peanut oil
- 2 T sugar
- 1 lb tuna
- 1 avocado
- 1 mango
- 1 jalapeno
- 2 T minced red onion
- 2 T chopped cilantro leaves
- 1 t crushed red pepper flakes
- 1 lime
Preparation
In a large, heavy pot, heat the oil to 300℉. Line a plate with paper towels.
Place the flour in a large shallow bowl and dredge the shallots in the flour, shaking off excess. Add the shallots to the oil and cook about 1 minute, just until they turn golden brown. Use a slotted spoon to transfer to the paper towel-lined plate. Season with salt.
In a small bowl, combine the soy sauce, rice vinegar., fish sauce, peanut oil, and 2 tablespoons of sugar. Whisk until the sugar is dissolved.
In a large bowl, combine the tuna, avocado, mango, jalapeno, red onion, chopped cilantro, crushed red pepper flakes, and 2 tablespoons of the fried shallots. Gently toss to combine, then drizzle with the lime juice and 1/4 cup of the dressing. Season with salt and sugar to taste, and toss again.
Serve topped with the rest of the fried shallots and more cilantro leaves.
