Adapted from a recipe of Sushi Samba, New York City. Yield: 12 appetizer servings.
4 pieces of yellowfin tuna loin (4 oz. each)
1 /2 cup soy sauce
1 /4 cup yuzu or lemon juice
as needed, vegetable oil
1 large boniato (white sweet potato), peeled (about 1 lb.)
3 Mexican Hass avocados
1 /3 cup lime juice 2 Tbsp. honey
1 /4 tsp. kosher salt
1 /4 tsp. freshly ground black pepper
6 cups tatsoi or baby spinach
2 pieces hearts of palm (4" each), sliced crosswise
2 small red and/or yellow bell peppers, cut in thin strips
12 thin avocado or starfruit slices as needed, guajillo chile oil
In a nonreactive bowl, combine the tuna, soy sauce and yuzu; cover and marinate, refrigerated, for several hours.
To prepare tuna: Coat pieces lightly with oil and grill just long enough to sear the surface and make grill marks. Plunge tuna into ice water to stop the cooking. Pat dry and cut into 36 pieces.
Cut thin slices crosswise from the widest part of the boniato. In a saucepan, heat oil to to a depth of 2" to 300°F. Fry slices to make crisp, golden disks; drain on paper towels.
Cut avocados in half: Twist to separate. Remove pits by lightly striking with a knife blade and twisting. With a spoon, scoop flesh from shells.
To make avocado dressing: Coarsely chop 2 of the avocados; combine with lime juice, honey, salt and pepper in a food processor container; process until smooth. Cut the remaining 2 halves in small dice.
To assemble Tuna Tataki: Combine the tatsoi, hearts of palm, bell pepper strips and avocado pieces. Divide into 12 chilled appetizer plates. Drizzle with some of the avocado dressing. On greens, alternate boniato chips and tuna, using 3 of each, to make each stack. Garnish tops of stacks with avocado slices. Garnish plate with avocado dressing and reserved diced avocado.
MEXICAN HASS AVOCADOS