TASTE-BLT STEAKS TUNA TARTARE

We recently had dinner at the new BLT Steak in Southampton at the Capri. The interior is elegant and beachy; linen covered light pendants, light wood floors and a chic outdoor area reminiscent of St. Tropez.

 I ordered a rum punch and prepared myself to be dazzled. Tuna Tartare is one of my favorite dishes and their rendition doesn't disappoint. A elegant cube of super fresh tuna was presented resting on a dish of shaved ice; a layer of creamy avocado paired beautifully with the tuna but the ingredient that sends the dish over the top is a dusting of crunchy fried shallots-the tartare was so delicious I had to share the recipe! 

BLT Steaks Tuna Tartare

• Crispy Shallots:
•   Peanut oil for frying
• 3 tablespoons finely chopped shallots
• 2 tablespoons Wondra flour
• Fine sea salt

Dressing:

• 1-1/2 teaspoons wasabi powder
• 3 tablespoons reduced sodium (light) soy sauce
• 2 tablespoons white mirin
• 1 tablespoon mustard oil
• 1 tablespoon rice wine vinegar
• 1 teaspoon honey
• Freshly ground black pepper

• 18 ounces fresh tuna, trimmed and cut into 1/8-inch dice
• 6 tablespoons extra virgin olive oil
• 2 ripe Haas avocadoes, peeled and diced
• Toasted sliced ciabatta bread

Preparation:
 Pour the oil into a small saucepan to a depth of about 1 inch.  Heat the oil until a small piece of shallot sizzles rapidly when added to the pan.  Toss the shallots with the flour.  Carefully add the shallots to the oil and fry until golden brown, 30 to 60 seconds.  Remove the shallots with a slotted spoon and drain on paper towels.  Season with a pinch of salt and set aside.

 In a medium bowl, stir together the wasabi powder and 1 tablespoon water to make a smooth paste.  Whisk in the soy sauce, mirin, mustard oil, vinegar, and honey.  Add black pepper to taste.  Set aside.

To make the tartare, toss the tuna with the olive oil, add a pinch of salt and pepper.  Season the avocadoes with salt and pepper to taste.  

To Serve Place a 3-inch tartlet ring or an empty tuna can with the top and bottom lids cut out on a chilled plate.  Fill the ring with a layer of avocado and top with the diced tuna and fried shallots.  Lift off the ring.  Drizzle the sauce around the tuna.
Serve with the ciabatta or homemade potato chips.