Tuna Tartare with Matsutake Mushroom Salad & Shrimp Siumai

Yellow Fin Tuna Tartare
2 # Yellow Fin Tuna
1 tsp minced Jalapeno
1 tsp Wasabi Powder
2 tsp Chopped Scallions
1 tsp Lemon Juice
2 tsp Extra Virgin Olive Oil
1 tsp Mayo
1 Ripe Avocado
Sea Salt

In a large bowl add the mayo, wasabi, ¼ of the ripe avocado, olive oi and lime juice then combine together.

Cut the tuna in to 1/8" cubes, then add to the bowl and mix, season with sea salt.

Stand a 4” round mold, with a rest of the avocados slice thin and lay on the bottom of the mold. Then layer the tuna on top about 1" up

Garnish with grilled bread or crackers

Matsutake Mushroom Salad:
Organic Baby Greens
Matsutake Mushroom
Sliced Ginger
1 tbs Rice Wine Vinegar
1 tbs Olive Oil

Slice the Matsutake Mushroom thin
Slice the fresh ginger very thin
Combine the rice vinegar, olive oil, and fresh ginger together
Mix together in a bowl, lay next to or on top of the tuna tartare

Shrimp Siumai
1” Peeled White Domestic U/15 Shrimp (Wild if you can) Keep 8Shrimps with just the tail on.
1tsp Fine Diced Jalapeno
1tsp Chopped Cilantro
1tsp Fresh Minced Ginger
1tsp Sesame Oil
2 tsp Water Chestnuts
4 Egg Whites
Sea Salt

Round Dumpling Skin:
1. With the side of your knife smash the shrimp. Place in to a large bowl.
2. Add the jalapeno, cilantro, ginger, sesame oil, water chestnuts and egg whites
3 Combine and season with sea salt
4 Take a dumpling wrapper and fill with the shrimp moose and plug one shrimp in each. Shape in to siumai shape.
5. Steam in bamboo steamer for 8 minutes.
6. Slice the ginger in to thin strips place into rice vinegar to dip.