Thank you for reading my article about Eileen Crane, winemaker at Domaine Carneros.
Seek out these complex, fresh and fruity sparkling wines to serve with the array of flavors found in this easy-to-make crudo dish.
4 appetizer-sized servings
For the avocado purée:
3 avocados, pitted and skin removed
2 limes, juiced
2 tablespoons heavy cream
Sea salt to taste
For the dressing:
2 cloves garlic, peeled and minced
1 teaspoon ginger, peeled and minced
3 tablespoons soy sauce
4 tablespoons yuzu juice
1 teaspoon sugar
1 tablespoons sesame oil
1/3 cup extra virgin olive oil
For the tuna:
3/4 pounds Tuna Loin, center cut
For the Garnish:
1 tablespoon chives, cut into 1-inch pieces
2 radishes, sliced thinly
1 tablespoon paprika oil, optional
Salt & pepper to taste
1) In a blender or food processor, process the avocado until smooth. Add the lime juice and heavy cream and season with salt. Pulse once or twice to blend.
2) In a small bowl, whisk together all of the ingredients for the dressing. Cut the tuna into 1-inch by 1-inch square logs. Slice the tuna logs an 1/8 inch thick.
3) Spoon about 2 tablespoons avocado purée on the left side of each plate. Press down in the center of the purée and, with one sweep of the spoon, drag it to the right side of the plate. Fan out the tuna pieces over the dinner plates and drizzle with the dressing.
4) Garnish the plates with chives, radishes, a few dots of paprika oil if desired, salt and pepper and serve.