Diane Henderiks' Tuna Tartare with Ginger-Mango Gastrique

Ingredients

Cooking Directions

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.