Food Network: Coconut Tuna Tartare with Avocado Mousse

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Coconut Tuna Tartare with Avocado Mousse
Recipe courtesy Executive Chef John Doherty of The Waldorf Astoria

Ingredients
1 pound sushi grade tuna, cut into 1/4-inch dice
5 tablespoons grated coconut, toasted
1 teaspoon soy sauce
2 tablespoons fresh lime juice
1 teaspoon rice wine vinegar
4 tablespoons toasted almond slivers, chopped
4 tablespoons currants
1 tablespoon vegetable oil
1 teaspoon minced fresh ginger
1/2 teaspoon minced garlic
1/2 teaspoon sesame oil
2 ripe avocados
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/8 teaspoon paprika

1 tablespoon olive oil
Salt and freshly ground black pepper

Instructions
In a medium stainless mixing bowl combine the diced tuna, coconut, soy
sauce, 1 tablespoon of the lime juice, rice wine vinegar, almonds, currants, vegetable oil, ginger,
garlic, and sesame oil. Toss well and season with salt and pepper. Cover and refrigerate until ready
to serve.

Peel and halve the avocados and remove the pits. Give them a rough chop and place them in a small
stainless mixing bowl. Add the remaining lime juice, cayenne, cumin, paprika, and olive oil. Mash
the seasoned avocado with a sturdy whisk until creamy in texture and season with salt and pepper.
To serve: Divide the avocado mixture equally into the bottom of 8 martini glasses. Separate the tuna
into eight equal portions and spoon on top of the avocado.