Albacore Tartare with Carrots, Garlic, and Pomegran

Name: Albacore Tartare with Carrots, Garlic, and Pomegranate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large carrot, peeled; 4 ounces carrot juice; 1 -ounce extra-virgin olive oil, infused with garlic; 4 ounces sashimi grade Monterey albacore, chopped into a near paste; Salt and pepper; 6 ounces carrot juice, reduced to 1/2-ounce; 6 ounces orange juice, reduced to 1/2-ounce; 1 clove garlic, thinly sliced; 1 baby yellow carrot, shaved on a Japanese mandoline; 1 baby red carrot, shaved on a Japanese mandoline; 10 to 15 pomegranate seeds; 6 ounces pomegranate juice, reduced to 1/2-ounce; 1/2 -ounce soy sauce; 1/2 -ounce garlic oil

Servings: persons

1 large carrot, peeled
4 ounces carrot juice
1 -ounce extra-virgin olive oil, infused with garlic
4 ounces sashimi grade Monterey albacore, chopped into a near paste
Salt and pepper
6 ounces carrot juice, reduced to 1/2-ounce
6 ounces orange juice, reduced to 1/2-ounce
1 clove garlic, thinly sliced
1 baby yellow carrot, shaved on a Japanese mandoline
1 baby red carrot, shaved on a Japanese mandoline
10 to 15 pomegranate seeds
6 ounces pomegranate juice, reduced to 1/2-ounce
1/2 -ounce soy sauce
1/2 -ounce garlic oil

1
Simmer the carrot in juice until soft, then place all ingredients in a blender.
2
Blend until smooth.
3
Mix all ingredients.
4
Refrigerate.
5
Preheat a fryer to 325 degrees F.
6
Place the garlic in a small saucepot of cold water.
7
Bring to a boil.
8
Strain.
9
Repeat 2 more times.
10
Dry the garlic and fry.
11
Mix fried garlic with other ingredients.
12
For the Pomegranate Ponzu:
13
Mix all ingredients.
14
To serve:
15
Using a ring mold, place the tartare in the center of the plate.
16
Top with the Carrot and Garlic Salad.
17
Place a line of the carrot puree down the side of the plate.
18
Drizzle all with the Pomegranate Ponzu.

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large carrot, peeled, 4 ounces carrot juice, 1 -ounce extra-virgin olive oil, infused with garlic, 4 ounces sashimi grade Monterey albacore, chopped into a near paste, and more.

Yes, Albacore Tartare with Carrots, Garlic, and Pomegranate falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Albacore Tartare with Carrots, Garlic, and Pomegranate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions