Chef vs. Cook: Tuna Tartare w/ Crispy Shallots

There is a difference between a chef and a cook.

My friend Stephane at Chefs Gone Wild is a CHEF who is paid with dollars.

I am a home COOK, who is paid with "thank yous".

Last summer, I bookmarked Stephane's recipe for tuna tartare and said "I can do this". It isn't foie gras burgers, or fancy pants pork terrines.

Here, I prove to myself that I can compete with the big boys, and not only BUY the tuna, CHOP the tuna, but ASSEMBLE the tuna as well. (I should've named my blog "THE INSECURE COOK").

This is so pretty and such a great first course.

The hardest part was frying the shallots for the topping, which is not really hard at all.

P.S. I am for hire to be anyone's kitchen assistant or sous chef. I am a great chopper! (and great at busting chops too, as people will tell you!).

Zenchef's Tuna Tartare w/ Crispy Shallots

For the tartare:

20 ounces fresh Ahi Tuna, cut into small dice
4 tablespoons extra-virgin olive oil
2 ripe Haas avocados, peeled and diced
1 tablespoon lemon juice
salt & freshly ground pepper

For the crispy shallots:

canola oil for frying
4 tablespoons finely chopped shallots
2 tablespoons flour
sea salt

For the dressing:

3 tablespoons reduced-sodium soy sauce
2 tablespoons mirin
1 tablespoon rice wine vinegar
1 tablespoon lemon juice
1 teaspoon hot sesame oil
1 teaspoon honey

Buy the freshest tuna you can find, ahi tuna, sashimi grade works best.
In a small bowl, mix your diced tuna w/ kosher salt, pepper & olive oil. Set aside.

In another bowl, chop your avocado and mix with lemon juice, and a little salt.

In a 3rd bowl (that's a lot of bowls), mix your dressing.

Fry your shallots in a skillet with a little olive oil and sprinkle with flour.
Fry about a minute till crispy and drain on paper towels.

In a 3" ring mold (I used an oiled ramekin because I didn't have any good molds), layer your chopped tuna & avocado. Put in the fridge until ready to plate.
Tuna avocado mixture should slide out with a little help. Invert in a bowl that will hold dressing.



Carefully pour dressing around the tuna tartare. Place frizzled shallots on top and serve with potato chips or crackers.



Voila! C'est magnifique!