Albacore Tartare with Carrots, Garlic, and Pomegranate

• 1 large carrot, peeled
• 4 ounces carrot juice
• 1 -ounce extra-virgin olive oil, infused with garlic
• 4 ounces sashimi grade Monterey albacore, chopped into a near paste
• Salt and pepper
• 6 ounces carrot juice, reduced to 1/2-ounce
• 6 ounces orange juice, reduced to 1/2-ounce
• 1 clove garlic, thinly sliced
• 1 baby yellow carrot, shaved on a Japanese mandoline
• 1 baby red carrot, shaved on a Japanese mandoline
• 10 to 15 pomegranate seeds
• 6 ounces pomegranate juice, reduced to 1/2-ounce
• 1/2 -ounce soy sauce
• 1/2 -ounce garlic oil

1. Simmer the carrot in juice until soft, then place all ingredients in a blender.
2. Blend until smooth.
3. Mix all ingredients.
4. Refrigerate.
5. Preheat a fryer to 325 degrees F.
6. Place the garlic in a small saucepot of cold water.
7. Bring to a boil.
8. Strain.
9. Repeat 2 more times.
10. Dry the garlic and fry.
11. Mix fried garlic with other ingredients.
12. For the Pomegranate Ponzu:
13. Mix all ingredients.
14. To serve:
15. Using a ring mold, place the tartare in the center of the plate.
16. Top with the Carrot and Garlic Salad.
17. Place a line of the carrot puree down the side of the plate.
18. Drizzle all with the Pomegranate Ponzu.

carrot, carrot juice, extravirgin olive oil, monterey albacore, salt, carrot juice, orange juice, clove garlic, yellow carrot, baby red carrot, pomegranate, pomegranate juice, soy sauce, garlic oil

Taken from www.foodnetwork.com/recipes/albacore-tartare-with-carrots-garlic-and-pomegranate-recipe.html (may not work)