Albacore Tartare with Carrots, Garlic, and Pomegranate

Total Time:
1 hr 1 min
1 hr
1 min

1 serving

  • For the Carrot Puree:
  • 1 large carrot, peeled
  • 4 ounces carrot juice
  • For The Tartare:
  • 1 -ounce extra-virgin olive oil, infused with garlic
  • 4 ounces sashimi grade Monterey albacore, chopped into a near paste
  • Salt and pepper
  • 6 ounces carrot juice, reduced to 1/2-ounce
  • 6 ounces orange juice, reduced to 1/2-ounce
  • For The Carrot and Garlic Salad:
  • 1 clove garlic, thinly sliced
  • 1 baby yellow carrot, shaved on a Japanese mandoline
  • 1 baby red carrot, shaved on a Japanese mandoline
  • 10 to 15 pomegranate seeds
  • 6 ounces pomegranate juice, reduced to 1/2-ounce
  • 1/2 -ounce soy sauce
  • 1/2 -ounce garlic oil
For the Carrot Puree:
  • Simmer the carrot in juice until soft, then place all ingredients in a blender. Blend until smooth.

For The Tartare:
  • Mix all ingredients. Refrigerate.

For The Carrot and Garlic Salad:
  • Preheat a fryer to 325 degrees F.

  • Place the garlic in a small saucepot of cold water. Bring to a boil. Strain. Repeat 2 more times. Dry the garlic and fry. Mix fried garlic with other ingredients.

  • For the Pomegranate Ponzu:

  • Mix all ingredients.

  • To serve:

  • Using a ring mold, place the tartare in the center of the plate. Top with the Carrot and Garlic Salad. Place a line of the carrot puree down the side of the plate. Drizzle all with the Pomegranate Ponzu.

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