From Charlie Palmer’s Practical Guide to the New American Kitchen

Serves 4

For the Soy-Lime Dressing

  • 1 cup soy sauce
  • ½ cup water
  • 1 oz ginger, smashed
  • 1 tbsp honey
  • 2 tsp coarsely ground black pepper
  • 2 pods star anise
  • ½ stalk lemon grass, thinly sliced
  • ½ cup fresh lime juice
  • ½ cup grapeseed oil
  • ¼ cup dark sesame oil

In a medium saucepan combine the soy sauce, water, ginger, honey, pepper, star anise, and lemon grass and bring to a bare simmer. Remove from the heat, cover, and set aside to steep and cool.

When it’s just cool to the touch, strain the dressing into a bowl and discard the solids. Whisk in the lime juice and oils, then cover tightly and refrigerate.

For the Avocado Tartare

  • 2 ripe Hass avocados
  • Zest and juice of 2 limes
  • ½ red onion, finely diced
  • 2 tbsp snipped fresh chives
  • 2 tbsp extra-virgin olive oil

Halve and pit the avocados; scoop out the flesh. Dice the avocado, place it in a bowl, and fold in the lime juice, zest, onion, chives, and oil. Season to taste with salt and white pepper. Press a sheet of plastic wrap onto the surface of the mixture to keep it from discoloring; refrigerate.

For the Tuna Tartare

  • 1 lb sashimi-quality bluefin tuna loin
  • Extra-virgin olive oil
  • Pinch of cayenne pepper, or to taste

Half-fill a large bowl with ice and set a smaller bowl in the ice. Cut the tuna into ¼-inch dice and place them in the bowl. Dress the tuna liberally with olive oil, then season with salt and a careful pinch of cayenne. Refrigerate until well chilled.

For the Lavash Crisps

  • ¼ cup black sesame seeds
  • ¼ cup white sesame seeds
  • 2 pieces of lavash (Armenian flatbread)
  • ¼ cup dark sesame oil

Preheat the oven to 325F. Mix the black and white sesame seeds together. Lightly brush the lavash with the oil, then sprinkle with the sesame seeds and some salt. Cut into wide strips, arrange on a baking sheet, and bake until crisp, about 8 minutes.

To Serve

Scoop mounds of tuna and avocado onto plates, drizzle with dressing, and stand lavash crisps between the mounds.