Diane Henderiks' Tuna Tartare with Ginger-Mango Gastrique
Recipe Courtesy Diane Henderiks
Make the gastrique. Combine all ingredients in a small saucepan and bring to a boil. Reduce heat to low and simmer for 15 minutes. Pour mixture in blender and puree. Let cool.
Make the dressing. Combine all ingredients for dressing, set aside.
Cut tuna into 1/4-inch dice. Add dressing and gently toss well to combine. Refrigerate for at least 1 hour.
Pour gastrique into squeeze bottle or place in zip top bag and cut small piece out of bottom corner so you can drizzle onto tuna.
When ready to serve place 2 teaspoons of tuna on chilled Chinese spoon (or other easy ?vessel? to pick up) and sprinkle with toasted sesame seeds.
Drizzle with ginger-mango mixture.