1/2 Lb. Tuna, Yellowtail or Big Eye, diced
1/2 tsp. Diamond Crystal kosher salt
3 Tbs. Scallions, diced
1 tsp. Roasted sesame seeds
1 tsp. Sesame oil
1/2 Avocado, diced
Ponzu sauce (optional) To your taste
Micro-greens
Flying Fish Roe (Tobiko)
Wasabi
Quail eggs (optional but decorative)
Mince Scallions
Dice Avocado
Toss Avocado with Ponzu sauce or simply kosher salt. I like salt and lemon over my avocado and Ponzu is all that and more.
Dice Tuna and put in mixing bowl
Mix in salt, scallions,,and sesame seeds
Place a 3 inch diameter ring on plate
Arrange the avocado pieces as the first layer in the ring
Press down until you have an even layer
Add Tuna on top of the avocado
Press down to attain an even layer
Make a 1/2 size quail egg indentation on the surface
Crack a raw quail egg with a knife and pour contents into indentation while making sure you don't puncture the yolk
Remove ring
Mix Tobiko with wasabi to your taste and then spoon a tsp. next to the quail egg
Arrange microgreens decoratively on top
Pour some additional Ponzu sauce all around the Tartare round
Inspired by this video by Chef Terada
