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.

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