Tuna Tartare Tower Recipe

Tuna Tartare Tower
About: Standing proud with five colorful layers, the Tuna Tartare Tower makes for an impressive spectacle, and an even more delicious appetizer. With Asian undertones and light, fruity notes, the fresh crab and tuna mingle together in a blissful fusion of the senses. To top it off, use some crackly shrimp chips for dipping and sit back and enjoy your masterpiece!

Recipe Info

Restaurant: Truluck's | San Diego

Servings: 2
Prep Time: 1 hour(s) 15 minutes
Cuisine: California
Meal Type: Recipemealtype object (5)
Main Ingredient: Recipemainingredient object (194)
Dish Type: Recipedishtype object (1)
Cooking Method: Recipemethod object (10)
Season/Occasion: Recipeoccasion object (12)
Dificulty: Recipedifficulty object (2)
Vegetarian: No



Citrus Soy Reduction: Combine orange, lemon and pineapple juice with tamari soy sauce and honey in sauce pot and reduce by two thirds over medium heat. Allow to cool to room temperature. 
Ponzu Mustard Dressing: Combine spicy mustard sauce, ponzu sauce, chopped parsley and chives in mixing bowl and stir until thoroughly mixed. 
Tomato And Pineapple Salad: Lightly mix Roma tomato, pineapple, kosher salt. Do not mash tomato. Check for seasoning and use as second layer in tuna tartare tower. When placing in tower, shake off excess liquid.
Mix crab salad and place into tower mold on chilled 10-inch plate. Push down lightly with the back of spoon. Add tomato and pineapple salad; shake off excess liquid before placing in mold. Add avocado mixture and press down with the back of a spoon. Toss tuna in marinade and season with salt and pepper. Add to mold. Press down. Carefully remove mold. Dress plate with citrus soy reduction and ponzu mustard dressing.
Garnish with parsley and wrapped lemon half. Serve with shrimp chips.


2 C. Orange juice, freshly squeezed 1/2 C. Lemon juice 1/2 C. Pineapple juice 1/4 C. Tamari soy sauce 1/4 C. Honey 3/4 C. Spicy mustard sauce 1/4 C. Ponzu sauce 1 Tbsp. Parsley, chopped; 1 sprig flat leaf parsley 1 Tbsp. Chives, chopped 1/4 Tbsp. Kosher salt (for ponzu mustard dressing) 1/16 Tbsp. Kosher salt (for tomato and pineapple salad) 1/16 Tbsp. Ground black pepper 2 Tbsp. Honey vinaigrette 2 oz. Crab salad 2 oz. Avocado mixture 2 oz. Tuna, cleaned, half ground, half diced 2 C. Shrimp chips 1 C. Roma tomato, seeded, diced 1/2 C. Pineapple, cored, diced

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