Had the tuna tartar at Market (in Vancouver) by Jean-Georges Vongerichten today. Very yummy. Googling around shows that he has some similar at a few of his restaurants. I tried recreating it at home and I'm close..... any one else have it / try recreating it at home?
Basically avacado puree topped with chopped fresh tuna topped with slivered radishes in a very gingery-soy broth. My attempt at the broth:
(measurements may be a bit off, was doing small bits at a time with much tasting)
very finely chopped ginger (1 tbsp)
very finely chopped garlic (1ish teaspoon)
tbsp soy sauce + a bit of kecap manis
2-3 tbsp rice wine vinegar
1tbsp neutral oil
1 teaspoon toasted sesame oil (maybe less)
1 tbsp shiro miso (all I had... ) [maybe a bit more than this]
Smelled similar but was too sharp.. so I diluted it with 2-3 tbsp of water (maybe more). Missing was some sort of chile oil. It was not a sirracha style hot sauce. It was definitely some sort of oil as it was floating on the broth. Color was also off with mine being much lighter which I attribute to the miso I used. Flavour wise.. from what I remember from lunch 6 hours ago, it was 90% there.