-
1
To make Tuna Tartare: In a large bowl combine tuna cubes, shallots and jalapeno. In a small bowl, whisk olive oil, lime juice and zest, wasabi powder, soy sauce, honey, red pepper flakes, salt and black pepper. Pour over tuna mixer and mix well. Cover and place in the refrigerator for at list for 1 hour for the flavors to blend.
-
2
Just before serving gently mix in avocado cubes and sesame seeds, if using. Serve with crackers, chips or my favorite on tortilla tostados.
-
3
To make the Pate: Place the chicken livers in a nonreactive bowl with 2 cups milk. Cover; chill for 2 hours. Drain; discard milk, and rinse livers. Pat dry with paper towels.
-
4
Set a fine strainer over a medium bowl; set aside. Melt 2 tablespoons butter in a large skillet over medium-low heat. Add onion 1/2 teaspoon salt, and thyme sprigs and cook, stirring occasionally, until onions are soft and caramelized about 25 -30 minutes. Using a slotted spoon, remove all the onions to a plate. Discard thyme.
-
5
Add 1 more tablespoon of butter to the same skillet; add livers, increase heat to medium, and cook, turning once, until livers are firm but still pink inside, about 4 minutes. Remove pan from heat and stir in Cognac. Return to heat; cook until alcohol is reduced by half, about 1-2 minutes.
-
6
Transfer liver mixture, caramelized onions and the cooked egg yolks to a food processor; add salt, pepper and mustard. Process until smooth. With processor running, add remaining butter 1 tablespoon at a time until all butter is incorporated.
-
7
Transfer Pate to the prepared strainer. Using a rubber spatula, press mousse through strainer twice, rinsing strainer after the first time. Chill until firm, 1-2 hours. Serve on crackers or baguette rounds.
