Living on the West Coast has it's perks. Take for example fresh fish. I was into see Brian at Sea Food City on Granville Island and he put me onto this amazing Albacore Tuna caught just off of our Pacific coast. Caught by local fishermen in local waters, he informed me that this is one of the only Albacore's that you can eat raw that's never been frozen because of it's freshness and the proximity in which it was caught. This is sushi grade without the flash freezing… amazing!
Before I could say boo, he had a chunk of it in my mouth and I gotta tell you, this stuff is amazing.
After tasting, I cancelled everything on my list for the day and got back to my kitchen as quickly as possible to make this tuna tartare recipe.
-1 lb fresh albacore tuna
-Jonny Hetherington Essentials Beet Habanero Sauce
Spicy Mayo Ingredients:
-2 Egg yolks
-Jonny Hetherington Essentials Beet Habanero Hot Sauce
Julienne some fresh peeled ginger and infuse a few teaspoons of soy sauce by soaking the ginger in it.
Mince-slice the tuna into small pieces with a sharp knife and place in a bowl.
Add the infused soy sauce, a teaspoon of honey, one chopped spring onion, fresh cracked Himalayan salt, pepper and a tablespoon of olive oil. Gently toss together.
In as separate bowl dice an avocado, add lemon, salt and pepper and mix.
Cut the two ends off of a beer can to make a mold.
Put the avocado mixture in the bottom of the mold applying gentle pressure with a Jonny Hetherington Essentials bottle (a great fit in a tall European beer can).
Add the tuna mixture and repeat.
Slide the beer can off of the top and gently present with a garlic scrape circled around the tower.
Spicy Mayo Method:
Slowly drizzle avocado oil into two room temp egg yolks while beating furiously with a whisk in a bowl. Once think enough, season with salt, pepper, fresh lemon juice and add Jonny Hetherington Essentials Beet Habanero Hot Sauce to desired spiciness.
Voila! Tuna tartare tower with spicy beet habanero mayo.