Current Tuna tartare

This recipe was developed by Chef Bryan Cardinale at Rutgers University during one of our product trainings.

Servings: 6
Serving size: 6 ounces

Ingredients

Tuna
1 pound Current Tuna 
1 teaspoon ginger, grated
2 teaspoons cilantro, minced
2 teaspoons jalapeno, minced
1 teaspoon lime juice
1 teaspoon olive oil
2 tablespoons scallions, minced

Avocado
2 avocados, diced
2 teaspoons lime juice
1 teaspoon cilantro, minced

For service
1 tablespoon neutral oil
Sriracha sauce, to taste
6 rice crackers

Preparation

1. Drain tuna and place in a bowl with ginger, cilantro, jalapeno, lime juice, scallions and oil. Mix until combined.
   In a bowl, add avocado, lime juice, cilantro, oil and a pinch of salt.
2. In the center of a plate using a ring mold, spoon 1/6th of the avocado mixture and level it out without pressing too hard.
3. On top of the avocado, spoon 1/5th of the tuna mixture, leveling it with the back of a spoon. Press down gently so it sets in the mold.
4. Carefully lift mold up while using the spoon to help the tuna slide down.
5. Dot the plate with sriracha sauce and oil. Serve with rice crackers.