A rich stout and honey reduction provides a great counterpoint to the spicy tuna, ginger, and Sriracha mixture in this elegant dish.
Active preparation time: 45 minutes
Total time: 3 hours, 45 minutes
Serves: 3−4
12 fl oz (355 ml) stout
½ cup (118 ml) honey
1 Tbs brown sugar
½ lb (227 g) sushi-grade fresh Ahi tuna, diced in ¼" (6 mm) cubes
1 tsp Sriracha
1 Tbs mayonnaise
5 tsp minced fresh ginger
Salt and pepper
1½ oz (42 g) cucumber, diced in ¼" (6 mm) cubes
1½ oz (42 g) avocado, diced in ¼" (6 mm) cubes
1 Tbs mixed black and white sesame seeds
In a small pot over medium-high heat, combine the stout, honey, and brown sugar. Bring to a simmer and reduce until you achieve a syrup-like consistency. Cool for 2−3 hours or until the reduction reaches 40°F (4°C).
In a small bowl, mix the Ahi tuna, Sriracha, mayonnaise, ginger, and a pinch of salt and pepper until fully incorporated. Set aside.
Using a 3−3½" (8−9 cm) ring or round cookie cutter, layer the ingredients in this order: cucumber, avocado, and half the tuna mix. Pack down (not too firmly, though). Now, add the last half of the tuna mix, then gently remove the ring. Drizzle the honey-stout reduction over the tartare, then sprinkle the sesame seeds over the tartare. Serve with your favorite crackers or toast points.
Beer Suggestions: Moylan’s Dragoons Dry Irish Stout (Novato, California), Left Hand Milk Stout Nitro (Longmont, Colorado), Guinness Draft (Dublin, Ireland).
PHOTO: MATT GRAVES