Ahi Tuna Tartar with Wasabi Caviar and Spicy Ginger Vinaigrette

• 1 pound sashimi grade Ahi tuna, finely diced
• 1/4 cup sake and sesame marinade, recipe follows
• 1/4 teaspoon sesame seeds, toasted lightly
• 1/4 teaspoon black sesame seeds
• 1 avocado
• 1/2 cup diced pineapple
• 1/4 cup sesame oil
• 1/2 teaspoon chopped garlic
• 1/2 teaspoon chopped shallot
• 1/2 teaspoon fresh chopped ginger
• 1 cup sake (rice wine)
• 1/2 cup rice vinegar, unseasoned
• 1/4 cup soy sauce
• 1/3 cup brown sugar, or to taste
• Cornstarch slurry (3 tablespoons cornstarch and 1 tablespoon water, blended), to thicken

1. Place tuna, marinade and sesame seeds in mixing bowl.
2. Stir and let marinate for 5 minutes.
3. While marinating, assemble "tower" base with avocado and pineapple.
4. Top with marinated tuna and pack tightly.
5. In a medium saucepan, heat sesame oil until smoking.
6. Add the garlic, shallot, and ginger.
7. Saute until garlic begins to change color.
8. Deglaze pan with sake.
9. Bring to a simmer and let reduce by half.
10. Add vinegar, soy, and sugar.
11. Return to a boil, blend and then strain into clean saucepan.
12. Whisk in slurry and bring to a boil to thicken.
13. Remove from heat.
14. Chill before using.

tuna, sake, sesame seeds, black sesame seeds, avocado, pineapple, sesame oil, garlic, shallot, ginger, sake, rice vinegar, soy sauce, brown sugar, cornstarch

Taken from www.foodnetwork.com/recipes/ahi-tuna-tartar-with-wasabi-caviar-and-spicy-ginger-vinaigrette-recipe.html (may not work)