Name: Tartar de Kamaji
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 2 to 4 servings
Ingredients: 1 xcatic chile; 200 grams tuna steak, cut into brunoise; 100 grams bamboo shoots, cut into brunoise; 50 grams grape tomatoes, halved; 15 grams ginger, cut into brunoise; 15 grams green onion, cut into brunoise; 15 grams red onion, thinly sliced; 8 fresh mint leaves; 15 grams ground coriander; 30 grams sesame oil; Juice of 1/2 lime; 100 grams diced avocado; Salt and pepper; 15 grams toasted sesame seeds; 100 grams tortilla chips

Directions

Toast the chile over a direct flame until charred. Set aside.
In a bowl, combine the tuna, bamboo shoots, tomatoes, ginger, green onion, red onion, mint and coriander. Add the sesame oil and lime juice. Gently fold in the avocado. Add salt and pepper to taste.
Plate the tartare. Garnish with the chile and shower with sesame seeds. Serve with tortilla chips.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Tartar de Kamaji

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