CorkSavvy

Crispy Shallots:
Peanut oil for frying
3 tablespoons finely chopped
shallots
2 tablespoons Wondra flour
Fine sea salt
Dressing:
1½ teaspoons wasabi powder
3 tablespoons reduced-sodium (lite) soy sauce
2 tablespoons white mirin
1 tablespoon mustard oil
1 tablespoon rice wine vinegar
1 teaspoon honey
Freshly ground black pepper to taste
18 ounces fresh Bluefin tuna,
trimmed and cut into 1⁄8-inch dice
6 tablespoons extra-virgin olive oil
2 ripe Hass avocados, peeled and
diced
Toasted sliced ciabatta bread

For the shallots: Pour the oil into a small saucepan to a depth of about 1 inch. Heat the oil until a small piece of shallot sizzles rapidly when added to the pan. Toss the shallots with the flour. Carefully add the shallots to the oil and fry until golden brown, 30 to 60 seconds. Remove the shallots with a fine mesh strainer and drain on paper towels. Season with a pinch of salt.
For the dressing: In a medium bowl, stir together the wasabi powder and 1 tablespoon water to make a smooth paste. Whisk in the soy sauce, mirin, mustard oil, vinegar, and honey. Add black pepper. Set aside.
Make the tartare: Toss the tuna with the olive oil, and salt and pepper. Season the avocadoes with salt and pepper.
To Serve: To mold the tuna into a disk, place a 3-inch tartlet ring or an empty tuna can with the top and bottom lids cut out on a chilled plate. Fill the ring with a layer of avocado and top with the diced tuna and fried shallots. Lift off the ring. Drizzle the dressing around the tuna.  Serve with the ciabatta or homemade potato chips.

Wine Suggestion: "Eroica," Dr. Loosen Chateau St. Michelle 2003, Columbia Valley Washington. A dry-style Riesling with aromas of white peach, melon, and spices.