TUNA WITH AVOCADO, LIME AND TWO TYPES OF CILANTRO Recipe

• 12 Square Wonton skins or store-bought shrimp chips/rice chips
• Canola Oil
• 1 tablespoon lime zest
• 1/3 cup lime-infused olive oil (or EVOO)
• 1 cup cilantro, leaves and stems, packed
• 1/2 teaspoon kosher salt
• 6 oz sashimi-grade tuna
• 1 tablespoon mirin
• 1 tablespoon rice wine vinegar
• A drop of sesame oil
• 1/2 teaspoon light soy sauce
• 1 tablespoon lime-infused olive oil (or EVOO)
• 1/4 teasppon white pepper
• 1/2 teaspoon kosher salt
• 1 Avocado
• 1 tablespoon lime juice
• 1/2 teaspoon kosher salt
• 1 teaspoon coriander seeds, toasted, crushed coarsely
• A few turns of sea salt

1. To make the Wonton skin crisps: Heat a wok with 1-inch canola oil.
2. Cut each wonton skin into two triangles.
3. Deep fry till golden brown.
4. Finish with salt.
5. Drain and set aside.
6. To make the Vinaigrette: Zest the lime with a Microplane zester.
7. Combine zest with the cilantro and lime-infused olive oil.
8. Blend together.
9. To make the Sashimi Tartare: Chop tuna into small cubes.
10. Mix tuna with mirin, rice wine vinegar, soy sauce, sesame oil, lime-infused olive oil, white pepper and salt.
11. To Make the Avocado mash: Dice the avocado and gently mash avocado, lime juice and salt with a fork, leaving some chunkiness texture in it.
12. Using a tall cake ring, fill the lower part of the ring with the avocado.
13. Top with the tuna mix.
14. Drizzle around the sides with the vinaigrette.
15. Sprinkle with crushed coriander seeds and a few turns of the sea salt.
16. Serve with chips on the side

shrimp chips, canola oil, lime zest, limeinfused olive oil, cilantro, kosher salt, tuna, mirin, rice wine vinegar, sesame oil, soy sauce, limeinfused olive oil, white pepper, kosher salt, avocado, lime juice, kosher salt, coriander seeds, salt

Taken from cookeatshare.com/recipes/tuna-with-avocado-lime-and-two-types-of-cilantro-418 (may not work)