Chef Hawksworth’s recipe for tuna carpaccio


Tuna Carpaccio, Jicama, Avocado, Yuzu, Puffed Rice

Makes 4 appetizer servings



4 pc centre cut Ahi Tuna loin (30z each)
soy yuzu vinaigrette (recipe below)
1 cucumber (julienne)
1  jicama (julienne)
1 finger chili (mince)
1 asian pear (julienne)
6 sprigs cilantro
avocado purée (recipe below)
puffed rice (recipe below)
micro cilantro

Soy Yuzu Vinaigrette

2 cloves garlic
50 grams ginger
2 tbsp.  sriracha
180 mL yuzu
150 mL soy
6 tbsp. honey
400 mL grapeseed
1 lrg pinch xantham gum

Avocado Purée

4 pc avocado
juice of 2 lemons
1 tsp. ascorbic acid
1 tbsp. mirin
consistency olive oil to taste
salt to taste

Puffed Rice

400 mL sushi rice
2L water
1 tbsp. salt
2L canola oil
sprinkle of togarashi



Soy Yuzu Vinaigrette – combine all but oil and xantham in blender, feed in oil, add xantham, adjust seasoning

Avocado Purée – place all but oil and salt in food processor, blend together, add oil and salt to finish, pass through a fine sieve, cryovac in plastic piping bag

Puffed Rice – combine with water and salt and cook until rice is slightly over cooked (still resembles the grain) rinse starch, dehydrate for 3 hours, fry at 390 degrees in canola oil, (rice should puff and double in size instantly) season with togarashi



1.) Place each tuna loin between two sheets of plastic wrap and gently pound flat with a mallet.

2.) Place cucmber, jicama, asian pear, cilantro plouche and finger chili in a small mixing bowl and combine with half of the yuzu vinaigrette.  Form into a pile and place in the center of the plate.

3.) Brush the tuna sheets with remaining yuzu vinaigrette and drape over the vegetable pile.

4.) Pipe dots of avocado purée on top of the tuna sheet

5.) Garnish with puffed rice, and micro cilantro