Tuna de Tigre

Yellowfin Tuna, Avocado, Coconut, Red Onion, Cilantro, Soy Sauce, Thai Vinegar, Fried Shallots

Chef Jordan Rubin of Mr. Tuna | Portland, ME

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Adapted by StarChefs | August 2023

INGREDIENTS

Thai Vinegar:
Yield: 1 quart
1 quart lime juice
¼ cup fish sauce
1½ cups sugar
5 bird’s eye chiles

To Assemble and Serve:
Yield: 1 serving
3 ounces yellowfin tuna, sliced into ½-inch cubes
2 ounces diced avocado
¾ ounce cilantro
¾ ounce thinly sliced scallion
¼ ounce finely diced red onion
1 ounce coconut purée
½ ounce soy sauce
⅛ ounce fried shallots

METHOD

For the Thai Vinegar:
In a Vitamix blender, combine all ingredients. Blend on high speed until smooth. Set aside.

To Assemble and Serve:
In a mixing bowl, combine tuna, avocado, cilantro, scallion, onion, coconut purée, soy sauce, and 1 ounce Thai Vinegar. Transfer mixture to a serving plate and garnish with fried shallots.

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