Tuna Tartare Tower

Truluck’s, at the Aventine in University City
Chef Nathan Boothe
www.trulucks.com

Serves 2-3

2 cups orange juice, freshly squeezed
1/2 cup lemon juice
1/2 cup pineapple juice
1/4 cup tamari soy sauce
1/4 cup honey
3/4 cup spicy mustard sauce
1/4 cup ponzu sauce
1 tablespoon parsley, chopped; 1 sprig flat leaf parsley
1 tablespoon chives, chopped
1/4 tablespoon kosher salt (for ponzu mustard dressing)
1/16 tablespoon kosher salt (for tomato and pineapple salad)
1/16 tablespoon ground black pepper
2 tablespoon honey vinaigrette
2 ounces crab salad
2 ounces avocado mixture (1/2 avocado diced, 1 tsp olive oil, 1/4 cup shallots, and a squeeze of lemon juice)
2 ounces tuna, cleaned, half ground, half diced
2 cups shrimp chips
1/2 lemon, wrapped
1 cup Roma tomato, seeded, diced
1/2 cup pineapple, cored, diced
1 ounce marinade (1 tsp golden mountain soy, 1 tsp rice vinegar and 1 tsp sesame oil)

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 mixture of 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.