Ingredients/Tuna Carpaccio 1 lb Ahi tuna loin 1 oz sesame oil 1 oz rice wine vinegar 1/2 tsp Asian red chili pepper flakes Method/Tuna Carpaccio Slice the tuna into 10 1-oz slices. Combine sesame oil, vinegar and pepper flakes. Use a brush to coat both sides of each piece of tuna with the sesame oil-vinegar mixture. Put tuna pieces in a hotel pan, cover with plastic and store in refrigerator until ready to serve. Ingredients/Avocado Mousse 1 ripe avocado 1/2 cup sour cream 1 tsp lemon juice kosher salt and pepper to taste Method/Avocado Mousse Split the avocado and remove the seed. Scoop the pulp from the skin into a bowl, add sour cream and mix until it’s fully incorporated. Fold in the lemon juice until it’s fully incorporated, then add salt and pepper. Put the mousse in a pastry bag and reserve in refrigerator until assembly. Ingredients/Soy Foam 1/4 cup soy sauce 1/4 cup sour cream 1 tsp lecithin Method Puree soy sauce and sour cream in a blender or with a hand blender. Slowly add lecithin to the liquid and blend until bubbly. Reserve in pint container until service. Assembly Line a 3 1/2-oz cup with a 1 1/2-oz slice of tuna. Pipe avocado mousse in the middle of the tuna, then top with a teaspoon of soy foam. Garnish with black sesame seeds and radish sprouts. Serve with a mini fork. Chef Notes The tuna can be sliced ahead of time, but keep it covered with plastic wrap so it won’t dry out. When using fresh avocado, be sure to work quickly while mixing to avoid oxidation. To spice the tuna up enough, sprinkle a little Asian red chili pepper flakes Variations A mirin-seared salmon belly will give a nice buttery texture, that balances with the acidity of the Avocado Mousse.
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