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Tuna Tartar - Jean George (at home..)

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Hola,

Had the tuna tartar at Market (in Vancouver) by Jean-Georges Vongerichten today. Very yummy. Googling around shows that he has some similar at a few of his restaurants. I tried recreating it at home and I'm close..... any one else have it / try recreating it at home?

Basically avacado puree topped with chopped fresh tuna topped with slivered radishes in a very gingery-soy broth. My attempt at the broth:

(measurements may be a bit off, was doing small bits at a time with much tasting)
very finely chopped ginger (1 tbsp)
very finely chopped garlic (1ish teaspoon)
tbsp soy sauce + a bit of kecap manis
tbsp mirin
2-3 tbsp rice wine vinegar
1tbsp neutral oil
1 teaspoon toasted sesame oil (maybe less)
1 tbsp shiro miso (all I had... ) [maybe a bit more than this]

Smelled similar but was too sharp.. so I diluted it with 2-3 tbsp of water (maybe more). Missing was some sort of chile oil. It was not a sirracha style hot sauce. It was definitely some sort of oil as it was floating on the broth. Color was also off with mine being much lighter which I attribute to the miso I used. Flavour wise.. from what I remember from lunch 6 hours ago, it was 90% there.

Any ideas?

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  1. Shiro miso is white, right? If so, what about red instead?

    IMO the most important element of this dish is the freshness of the tuna. Without JGV quality tuna it can't taste the same.

    P.S. Add chili oil?

    1. We had this same app. at his Spice Market in his midtown Atlanta's W hotel. It was amazing. For the marinade broth you're missing two key ingredients: tomato (leached, the waiter said, in what he described as a 'not simple' process), and sugar. We thought it was a fruit base, but apparently it's tomato (which is still a fruit, so there you go).