10 ounces sashimi grade tuna, very finely diced and well chilled
4 teaspoons olive oil, divided
1 teaspoon minced seeded serrano chile
1 teaspoon minced shallot
kosher salt
1 large avocado, halved, pitted and finely diced
2 radishes very thinly sliced, chilled in an ice water bath for 30 minutes
chili oil
Preparation
Combine lime zest, lime juice, sugar, and 2 tablespoons water in a small saucepan. Bring to a boil (this will happen in no time at all). Transfer liquid to a small glass bowl, cover and let cool completely. Strain cooled liquid through a fine-mesh sieve into a small bowl. Whisk in soy sauce, vinegar, and ginger. The dressing can be made 2 days in advance. Cover and chill.
Toss tuna with 2 teaspoons olive oil in a medium bowl. Add chile and shallot, season lightly with salt.
Mix diced avocado with remaining 2 teaspoons olive oil in a medium bowl. Season with salt.
To assemble the tuna tartare, you may use a round mold or gently shape the avocado with your hands as I do, onto a serving platter. Arrange tuna over the avocado keeping a circular shape. Spoon some of dressing over the tuna and around the avocado. Top with radish slices and more dressing. Drizzle with chili oil. Serve right away.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2016/06/17/tuna-tartare-with-avocado-radish/