Presented by Chef Laurent Tourondel
Tuna Tartare Dressing
½ cup wasabi powder
1 1/3 cup cold water
2 cups white mirin
3 cups light soy sauce
1 cup mustard oil
1 cup rice wine vinegar
¼ cup honey
1 cup lime juice
In a bowl stir together the wasabi powder and water. Whisk in the mirin, soy sauce, mustard oil, lime juice, vinegar and honey. Adjust seasoning with salt and pepper.
1 quart finely diced shallots
Toss the shallots in the wondra and shake off excess. Fry in oil around 250°F for 10-15 minutes until tender but not browned. Once shallots are soft, increase temperature and crisp until golden brown, about 5-7 minutes. Drain and season with salt and pepper. Place in an airtight container lined with paper towels.
8-10 ripe but not mushy avocados
Small dice the avocado and season with lime juice, salt and pepper. Place in pastry bags for service.
3-4 quarts finely diced #1 sushi grade tuna
Good quality olive oil
Season tuna in large bowl, add olive oil to bind and place in pastry bags.
Grease the inside of a 3" square mold with olive oil. Pipe in some avocado and flatten with pusher, pipe in some tuna and flatten with pusher keeping in mind the desired ratio is 1/3 avocado to 2/3 tuna. Place a thin, even layer of the crispy shallots on top and again flatten with pusher. Remove the mold, shake the sauce and drizzle around tuna. Dot with mustard oil and top tuna with peppercress dressed in a drop of olive oil. Serve with 3 or 4 potato gaufrettes.
Restaurant named after internationally renowned celebrity chef Laurent Tourondel
110 N College St, Charlotte, NC 28202