Albacore Tartare with Carrots, Garlic, and Pomegranate

  • Level: Easy
  • Total: 1 hr 1 min
  • Prep: 1 hr
  • Cook: 1 min
  • Yield: 1 serving
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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


  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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