Jackie McGill stops by and makes this recipe for Jack and Megan.
Breakwater’s Tuna Tartare
3 oz. Diced Tuna
1/2 tsp Black Sesame Seeds
1 tsp Thai Chili Sauce
1 tsp Soy Reduction
1 tsp Green Onions
Splash of Lime Juice
1 Tbsp Wasabi Aoli
1 Tbsp Soy Reduction
1 1/2 Oz Avocado Salad
1. In a small bowl, combine tuna, sesame seeds, chili sauce, soy reduction, green onions and lime juice.
2. Create a decorative design on your desired plate using wasabi aoli and soy reduction.
3. Place a dollop of avocado salad at one side of the plate and use it as a base for your wonton crisps.
4. Gently stack the diced tuna onto and in front of the wonton crisps for a perfect finishing look.
250 International Dr.
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