Jean Georges Ginger Marinated Tuna Ribbons with Avocado and Radish Modified
An elegant appetizer or light meal featuring sushi-grade tuna ribbons marinated with ginger, paired with avocado and radish.
30 minutes4 servings
Ingredients
- 1/4 c. fresh lime juice
- 1/4 c. sugar
- 2 Tbs roughly chopped cilantro or parsley
- 1/2 c. peeled chopped fresh ginger or 1/4c. pureed ginger from the grocery store
- 2 Tbs olive oil
- 1/2 c. champagne vinegar
- 1/2 c. soy sauce
- 1 lb sushi grade block tuna steak
- 1 shallot minced
- 1 tsp red pepper flakes
- 2 small avocados – diced
- 4 red radishes, sliced 1/8 thickness soaked in ice water
Preparation
- 1.Combine first three ingredients into a sauce pan and bring to a boil. Remove from heat. Strain and set aside.
- 2.Puree ginger with 1 Tbs olive oil.
- 3.In a bowl, combine ginger champagne vinegar, soy sauce, and ¼ cup of the lime syrup (ginger marinade).
- 4.Slice tuna into ¼ inch thick strips. Further slice those into thinner ribbons.
- 5.Toss with 2 Tbs olive oil, red pepper, and minced shallot. Lightly salt.
- 6.Coat avocado with olive oil, lime juice, and lightly salt.
- 7.Mound the avocado in 4 bowls.
- 8.Top with half the radishes. Layer in the tuna ribbons and radishes. Top with tuna and a couple radish slices.
- 9.Spoon 3 Tbs of ginger marinade around each mound and serve.