peanut oil for frying
3 tablespoons finely chopped shallots
2 tablespoons flour
2 tablespoons rice crispies
1-1/2 teaspoons wasabi powder
3 tablespoons soy sauce
1 tablespoon mustard or sesame oil
1 tablespoon rice wine vinegar
1 teaspoon honey
ground black pepper
18 ounces fresh tuna, trimmed and cut into 1/8-inch dice 6 tablespoons extra virgin olive oil
2 ripe avocadoes, peeled and diced
Pour the oil into a small saucepan. Heat the oil until a small piece of shallot sizzles rapidly when added to the pan. Toss the shallots with the flour. Carefully add the shallots to the oil and fry until golden brown, around 40 seconds. Remove the shallots with a slotted spoon and drain on paper towels. Mix the rice and season with salt. In a medium bowl, stir together the wasabi powder and 1 tablespoon water to make a smooth paste. Whisk in the soy sauce, mustard oil, vinegar, and honey. Add black pepper to taste. Set aside. Toss the tuna with the olive oil, salt and pepper to taste. Season the avocadoes with salt and pepper to taste. To mold the tuna into a disk, place a 3-inch tartlet ring or an empty tuna can with the top and bottom lids cut out on a chilled plate. Fill the ring with a layer of avocado and top with the diced tuna and fried shallots. Lift off the ring. Drizzle the sauce around the tuna.
Enjoy your tuna tartare with avocado!