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
Roasted Tomato Soup
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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. 1.Combine first three ingredients into a sauce pan and bring to a boil. Remove from heat. Strain and set aside.
  2. 2.Puree ginger with 1 Tbs olive oil.
  3. 3.In a bowl, combine ginger champagne vinegar, soy sauce, and ¼ cup of the lime syrup (ginger marinade).
  4. 4.Slice tuna into ¼ inch thick strips. Further slice those into thinner ribbons.
  5. 5.Toss with 2 Tbs olive oil, red pepper, and minced shallot. Lightly salt.
  6. 6.Coat avocado with olive oil, lime juice, and lightly salt.
  7. 7.Mound the avocado in 4 bowls.
  8. 8.Top with half the radishes. Layer in the tuna ribbons and radishes. Top with tuna and a couple radish slices.
  9. 9.Spoon 3 Tbs of ginger marinade around each mound and serve.