Diane Henderiks' Tuna Tartare with Ginger-Mango Gastrique
Try Diane Henderiks' recipe for Tuna Tartare with Ginger-Mango Gastrique.
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.
Prepare the tuna: 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.
To serve: 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.