LIBERTY NATIONAL TUNA TARTARE with Yuzu Ponzu Sauce & Creamy Shallot & Jalapeño Guacamole

Recipe by Stephen Yen, Culinary Director and Executive Chef at Liberty National Golf Club, Jersey City, New Jersey, USA

Yield: 4

Ingredients

400 grams Yellowfin Tuna (finely diced)
Salt (to taste)
Extra virgin Olive Oil 
Black Sesame Tapioca Cracker (recipe follows)
Furikake Rice Seasoning 
Ponzu (recipe follows)

Yuzu Ponzu Sauce 
Yield: Approximately 1 cup
120 grams Soy Sauce
60 grams Yuzu Juice (substitute with a mix of lemon and lime juice if yuzu is unavailable)
30 grams Rice Vinegar
30 grams Mirin (sweet rice wine)
5 grams Sugar

Creamy Shallot and Jalapeño Guacamole
4 ripe Avocados (approximately 600 grams)
2 Shallots (finely diced)
1 Jalapeño Pepper (seeds removed and finely minced)
2 fresh Limes (juiced)
1/2 teaspoon Salt (or, to taste)

Preparation

Tuna
Combine the finely diced Yellowfin Tuna in a mixing bowl with a pinch of salt and a drizzle of extra virgin olive oil. Mix gently to coat the tuna evenly. Adjust seasoning if needed. Set Aside. Chef Note: Cover the seasoned tuna mixture and set it in the refrigerator while preparing the guacamole.

Yuzu Ponzu Sauce 
Combine the Base Ingredients: In a small saucepan, combine the soy sauce, yuzu juice (or lemon-lime mixture), rice vinegar, mirin, and sugar.
Heat the Mixture: Place the saucepan over low heat. Occasionally, stir the mixture until it warms up. Chef Note: Avoid bringing it to a boil. This step assists in dissolving the sugar and melding the flavors.
Cool and Store: Let the yuzu ponzu sauce cool to room temperature. Once cooled, transfer it to an airtight container or bottle for storage.
Chill Before Use: Chef Note: Refrigerate the yuzu ponzu sauce for at least an hour before using. Chilling allows the flavors to meld further.

Creamy Shallot and Jalapeño Guacamole
Prepare the Avocados: Cut the avocados in half lengthwise and remove the pits. Scoop out the flesh into a mixing bowl. 
Mash the Avocados: Use a fork or a potato masher to mash the avocados until smooth.
Add Ingredients: Add the finely diced shallots, minced jalapeño, lime juice, and salt to the mashed avocados.
Mix and Season: Mix all the ingredients together until smooth.

Black Sesame Tapioca Cracker
Chef Note: Purchase black sesame tapioca crackers. These crackers are usually flat and come in various shapes and sizes at local Asian grocery. 
Heat the Oil: Pour vegetable oil into a frying pan or skillet, filling it with enough oil to submerge the crackers during frying. Heat the oil over medium-high heat until it reaches around 350°F to 375°F (175°C to 190°C).
Fry the Crackers: Carefully add a few tapioca crackers to the oil once the oil is hot. Chef Note: Don’t overcrowd the pan; ensure there is enough space between the crackers for even frying. Fry the crackers for approximately 30 seconds to 1 minute on each side or until they turn golden brown and become crispy. 
Drain and Cool: Use a slotted spoon or tongs to remove the fried crackers from the oil. Place them on a plate lined with paper towels to drain any excess oil. Let the fried crackers cool down completely before serving.

Assembly

Take the marinated Yellowfin tuna out of the refrigerator. Spoon the tuna tartare onto one half of a black sesame tapioca cracker. Using a piping bag, pipe ribbons of the guacamole on the opposing side of the cracker. Sprinkle furikake on top and serve the ponzu on the side. Chef Note: We use a pipette for that extra bit of presentation.

Wine Match

A glass of Rosé, Vueve Clicquot. The crisp brightness is a perfect match for our sushi grade yellowfin tuna. Bubbles of all variations are becoming increasingly popular on the course. Sometimes you need to enjoy the moment and just sip in the sun. ~ Stephen Yen, Executive Chef