AHI TUNA TARTARE
Serves 4
- 1 lb ahi tuna, diced
- ¼ cup green onion, chopped
- ¼ cup Pickled Shitake Mushrooms, chopped (see recipe)
- 1/3 cup soy vinaigrette
- 2 tbsp Sriracha sauce
- 1 tsp kosher salt
- Avocado Mousse (see recipe)
- Scallions, thinly sliced for garnish
- Sesame seeds for garnish
To make the tartare, combine the first six ingredients in a large bowl and mix thoroughly. Adjust seasoning to taste. Then, using a square ring mold, layer 1/4 of the avocado mousse and 1/4 of the tartare. Remove the mold, garnish with scallions and sesame seeds and serve with Baked Wonton Crisps (see recipe).
Pickled Shitake Mushrooms
- 1 cup yellow onion, chopped
- 10 garlic cloves
- 1/3 cup ginger, chopped
- ¼ cup jalapeno, chopped
- 1 cup brown sugar
- 1 tbsp kosher salt
- 2 cups unseasoned rice vinegar
- 1 cup soy sauce
- 1 cup water
- 1 bunch cilantro, chopped
- 1 lb shitake mushrooms, stemmed
Saute onion, garlic, ginger and jalapeno for 5 minutes over medium heat, stirring occasionally. Add brown sugar and salt. Cook until sugar has dissolved. Add vinegar, soy sauce and water. Bring to a boil. Add cilantro and mushrooms. Remove from burner and let sit overnight.
Baked Wonton Crisps
- 1 pack wonton wrappers
- 1/3 cup black sesame seeds
- 1/3 cup white sesame seeds
- 2 eggs
In a small mixing bowl, beat the eggs well. Cut wonton wrappers in half, making them into triangles. Arrange on a baking sheet in a single layer and brush with egg mixture. Sprinkle with sesame seeds and
bake for 5 minutes at 350 degrees.
Avocado Mousse
- 2 avocados
- ¼ cup lime juice
- ½ cup creme fraîche
- 2½ tsp kosher salt
Peel and pit the avocados. Place avocados in a blender with lime juice, creme fraîche and salt. Blend until smooth. Adjust seasoning and lime juice as desired.
Pelican Grill + Bar | The Resort at Pelican Hill® | www.pelicangrillnb.com
