4 oz. Tuna, uniform ¼” dice, no grissel
1 tsp. Curry oil
1 tsp. Seasame oil
1 tsp. Sambal chile sauce
to taste Sea Salt
6 ea. Toasted baguettes
3 ea. Sliced avocado
3 ea. Orange filets
Mix the tuna, curry oil, seasame oil, sambal chile sauce and sea salt
Using a 2” diameter by 2” high ring place the tartare in ring in center of plate.
Garnish with toasted baguettes, cilantro, and drizzle with more curry & seasame oils. Garnish with avocado and citrus slices.