Northern Mariana Islands

Tuna Tartare with Avocado and Ginger Essence
(NOTE: This exact recipe isn't from the islands, but I chose it because of three factors: 1) a similar menu item from a restaurant in Saipan, 2) seafood is widely consumed in the country, and 3) the multi-cultural influence on the islands' cuisine is seen in this dish. This dish is also a bit more on the elegant side)


-1 lb. grade A Tuna, diced
-2 Tbsp mayonnaise
-1 Tbsp capers, minced
-2 small (or 1 large) shallots, minced
- 1 Tbsp fresh parsley, chopped
-1 Tbsp soy sauce
- Salt and white pepper to taste

Avocado Purée:

-3 avocados 3
-1 C. sour cream
-2 Tbsp fresh lemon juice
-Salt and white pepper to Taste

Ginger Essence:

- 1 C. soy sauce
-1 C. rice wine vinegar
- 1/2 C. honey
- 2 Tbsp. ginger, minced

Garnish:

-Wonton wrappers, julienned and flash fried
- 1 English Cucumber, thinly sliced on mandoline

1) In a small mixing bowl, add the diced tuna, mayonnaise, capers, shallots, parsley,1 Tbsp soy sauce, salt and white pepper. Mix all ingredients until fully incorporated.
2) In a food processor, add avocados, sour cream, lemon juice, salt and white pepper. Blend until smooth.
3) In a blender add 1 C. soy sauce, rice wine vinegar, honey and peeled ginger. Blend until ginger is fully incorporated.

Plating:

1. Create a circle in the center of the plate with your sliced cucumber
2. Fill the circle approximately half-way with the Avocado Puree - the cucumber will adhere to the puree for stability
3. Top the Avocado blend with the tartar, filling just over the rim of the cucumber
4. Place fried wontons atop the tartar; and
5. Garnish the exposed plate with Ginger Essence


Source: http://www.gnat-tv.org/recipes/tuna-tartar-avocado-and-ginger-essence-0