Grilled Tian of Star Fruit and Tuna Tartare
Towers of herbed tuna tartare and grilled star fruit get an extra kick from citrus juices and zest. The chili mayonnaise would be a great accompaniment for grilled or fried seafood as well.
Ingredients
- Chili Mayonnaise
- Mayonnaise - 3/4 cup, preferably homemade
- Tomato Ketchup - 1/4 cup
- Chili-Infused Oil - 2 tablespoons
- Dried chili pepper flakes - To taste
- Horseradish - 2 tablespoons, prepared
- Worcestershire sauce Worcestershire sauce - Dash
- Hot pepper sauce - Dash
- Tuna Tartare
- Tarragon - 2 sprigs, stemmed and chopped
- Dill - 4 sprigs, stemmed and chopped
- Thyme - 2 sprigs, stemmed and chopped
- Orange - 1
- Lime - 1
- Lemon - 1
- Sashimi-Grade Tuna - 12 oz, cut in 1/4-inch dice
- Shallot - 1, minced
- Garlic - 2 cloves, minced
- Virgin olive oil - 1/2 cup
- Dijon mustard - 1 tablespoon
- Pink peppercorns - 1 tablespoon
- Chives - 3-4, chopped
- Champagne vinegar - 1/4 cup
- Salt and freshly ground black pepper to taste
- Water - 1 cup
- Sugar - 1 cup
- Canola Oil - 1 cup
- Capers - 2 tablespoons
- Flour - For dusting
- Extra-Virgin Olive Oil - 2 tablespoons
- Star Fruit - 4, sliced 1/4-inch thick, seeds removed
- Sugar - 1 tablespoon
- Sea salt and freshly ground pepper to taste
- Pink Peppercorns - 1 tablespoon
Instructions
To make the mayonnaise: Blend all ingredients together in a processor or blender; the color will be salmon pink. Put in a squeeze bottle and chill in the refrigerator. The mayonnaise may be made 1 day ahead.
Finely chop the herbs — tarragon, dill, and thyme. Reserve half the herbs for garnish. Peel the zest from the citrus fruit in long strips and set aside. Juice the citrus fruits and combine the juices in a nonaluminum container. Put the diced tuna in a bowl. Add the shallots, garlic, olive oil, mustard, and pink peppercorns. Mix together. Add the chives, chopped herbs, and citrus juices. Stir in the champagne vinegar. Season to taste with salt and pepper. Chill until ready to use.
Put the cup of water and sugar in a small saucepan and bring to a boil. Plunge the zest strips into the water; boil for 1 minute. Remove with a skimmer or slotted spoon and drain on paper towels. Set aside.
Heat the canola oil to 350 F in a deep-fryer or saucepan. Drain the capers; pat dry and dust very lightly with flour, brushing off any excess. Drop the capers in the hot oil and fry 20 to 30 seconds, until beginning to crisp. Remove with a skimmer or slotted spoon and drain on paper towels. Set aside.
Heat a charcoal grill or a grill pan. Put the 2 tablespoons of olive oil in a plate and place the star fruit slices in the oil; turn to lightly coat. Season with sugar, salt, and pepper. When the grill is hot, sear each side of the star fruit slices just long enough to leave grill marks, about 10 seconds per side.
To assemble: Draw two concentric rings of mayonnaise on each plate. Start with the largest four grilled star fruit slices, placing one in the center of each plate. Spoon tuna tartare on each, then top with another slice of star fruit. Spoon on tuna tartare. Repeat twice more, to make four layers, ending with tuna tartare. Work from largest slices to smallest. Sprinkle the plates with the reserved chopped herbs, crisp-fried capers, and pink peppercorns. Top each tartare with citrus zest.
