Tuna Tartare

• 20 ounces sushi-quality Ahi Tuna, cut into small dice
• 4 tablespoons extra-virgin olive oil
• 2 ripe Hass avocados, peeled and diced
• 1 tablespoon lemon juice
• salt & freshly ground pepper
• For the crispy shallots and rice:
• canola oil for frying
• 4 tablespoons finely chopped shallots
• 2 tablespoons flour
• 2 tablespoons rice crispies
• sea salt
• For the soy-sesame 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

1. For the tuna tartare: Toss the tuna with the olive oil and season with salt and pepper to taste. Toss the avocado with lemon juice and season with salt and pepper.
2. For the crispy shallots & rice: Heat the oil in a medium saucepan. Toss the shallots in the flour and fry for 45 seconds, or until golden brown. Remove the shallots with a fine mesh strainer and drain on paper towels. Mix the rice crispies. Season with salt.
3. For the soy-sesame dressing and finish: Mix all the ingredients together.
4. To assemble: Mold the avocado using a 3-inch tartlet ring or cube mold. Mold the tuna tartare on top of the avocado and finish with the crispy shallots. Lift off the ring and drizzle the dressing around.

extravirgin olive oil, avocados, lemon juice, salt, shallots, canola oil, shallots, flour, rice crispies, salt, soysesame dressing, soy sauce, mirin, rice wine vinegar, lemon juice, hot sesame oil, honey

Taken from www.epicurious.com/recipes/member/views/tuna-tartare-52871411 (may not work)