Recipe courtesy of Eric Greenspan

Albacore Tartare with Carrots, Garlic, and Pomegranate

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  • Level: Easy
  • Total: 1 hr 1 min
  • Prep: 1 hr
  • Cook: 1 min
  • Yield: 1 serving
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For the Carrot Puree:

For The Tartare:

For The Carrot and Garlic Salad:


  1. Simmer the carrot in juice until soft, then place all ingredients in a blender. Blend until smooth.

For The Tartare:

  1. Mix all ingredients. Refrigerate.

For The Carrot and Garlic Salad:

  1. Preheat a fryer to 325 degrees F.
  2. 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:

  1. Mix all ingredients.
  2. To serve:
  3. 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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