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Restaurant: Norma's at Topnotch Resort & Spa
Chef: Mark Timms

Simple Ahi Tuna Tartare
with Avocado and Soy lemon dressing

For the dressing:
1 teaspoon Wasabi powder
2 1/2 teaspoons white mirin
1 teaspoon of lemon juice
2 tablespoons Honey
2 tablespoons rice wine vinegar
4 tablespoons lite soy sauce

Simply add all ingredients in a blender, blend for 30 seconds and place in the refrigerator

The tuna:
16 ounces of trimmed and diced ahi tuna, cut into 1/8 dice
6 tablespoons extra virgin olive oil
3 ripe avocados, peeled and diced
Pinch of kosher salt
1 ounce of 1/8 diced croutons

Add the extra virgin olive oil and salt with the tuna and mix. Add the croutons to the diced avocados and mold into a square or round shape. Then add the tuna on top of the avocado mixture. Finish with the dressing around the tartare. Best served in a chilled bowl.

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