Tuna and Pineapple Tartare

Serves: 4

Ingredients

Dressing

• 1 teaspoon finely grated lime zest

• 1 tablespoon fresh lime juice

• 1 tablespoon TAO Lime Pressato Olive Oil

• 1 teaspoon TAO Japanese Toasted Sesame Seed Oil

• 2 tablespoons TAO Pineapple Balsamic Vinegar

Tuna Mixture

• 10 ounces very fresh tuna steak, diced into 1/4″ cubes

• 6 ounces fresh pineapple, diced into 1/4″ cubes

• 1 teaspoon finely minced fresh serrano pepper, seeds removed

• 1 scallion, green part only, minced

• Sea salt (to taste)

• Black pepper (to taste)

Optional Garnishes

• Star fruit slices

• Sprouts or shredded jicama

• Rice crackers or Wonton chips

Directions

1. Place the tuna and pineapple in a large bowl and season with a dash of sea salt and another of black pepper seasoning. 

2. Keep refrigerated until ready to combine with the dressing.

Dressing:

1. Combine the TAO Lime Pressato Olive Oil, TAO Japanese Toasted Sesame Seed Oil, TAO Pineapple Balsamic Vinegar, lime juice, and lime zest in a liquid measuring cup. Whisk well to blend.

2. Pour the dressing over the tuna and pineapple mixture, add the scallions and serrano pepper, and mix gently to combine. Cover the bowl with plastic food wrap and refrigerate for at least 1 hour to allow the flavors to blend well.

To serve:

1. Place a round mold (or a biscuit cutter) in the center of a salad plate. 

2. Fill the mold with the tuna and pineapple tartare, pressing gently. Lift off the mold. 

3. Decorate the plate, top the stack with your choice of garnishes, and serve with crackers. Enjoy!