Recipes Ginger Marinated Tuna Ribbons with Spicy Avocado and Radish Salad Be the first to rate & review! By Jean-Georges Vongerichten Jean-Georges Vongerichten Instagram Website Jean-Georges Vongerichten is one of the most famous chefs in the world. The earliest memories Jean-Georges has of his family are food, as he was born and raised in Strasbourg, Alsace, France. After taking part in a work-study program at Auberge de l'Ill, as an apprentice to Chef Paul Haeberlin, he worked for Paul Bocuse and Louis Outhier at L'Oasis in southern France.His influential cooking style has been reflected in restaurants across the world as well as several cookbooks he has published, including Simple Cuisine (Wiley, 1990), Cooking at Home with a Four Star Chef (Broadway Books, 1998), which won the James Beard Foundation's Best Cookbook Award in 1999; and Simple to Spectacular (Broadway Books, 2000), among many more. Food & Wine's Editorial Guidelines Updated on November 9, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Armelle Habib Yield: 4 Ingredients MAKRUT SYRUP 1/4 cup lime juice 1/4 cup sugar 6 makrut lime leaves, roughly chopped GINGER MARINADE 1/2 cup peeled, coarsely chopped fresh ginger About 2 tablespoons extra-virgin olive oil 1/2 cup Champagne vinegar 1/2 cup soy sauce TUNA RIBBONS One 1-pound sushi-grade center-cut tuna steak 2 tablespoons extra-virgin olive oil 1 dried Thai chile or to taste, minced 1 shallot, minced Salt AVOCADO AND RADISH SALAD 2 small avocados, cut into small dice and crushed sligthly 1 tablespoon extra-virgin olive oil Lime juice to taste Salt to taste 4 red radishes, sliced 1/8-inch thick and soaked in ice water 1 very small Daikon radish, sliced 1/8-inch thick, cut into half moons and soaked in ice water Chinese chile oil Directions PREPARE THE AVOCADO AND RADISH SALAD Combine all of the ingredients in a small saucepan and bring to a boil. Remove from heat and let cool to room temperature. Strain and set aside. In a blender, purée the ginger with 1 tablespoon of the olive oil; add more olive oil as necessary until the ginger purée is very smooth. Transfer to a bowl and stir in the Champagne vinegar, soy sauce and 1/4 cup of the Makrut Syrup. Set aside. Using a very sharp knife, slice the tuna steak horizontally 1/4-inch thick. Cut the tuna slices into thin ribbons that are the width of spaghetti. In a bowl, gently toss the tuna ribbons with the olive oil, Thai chile and shallot. Lightly season with salt. In a medium bowl, gently toss the avocados with the olive oil and season to taste with lime juice and salt. Drain the radishes and pat dry. In a bowl, toss the radishes with a few drops of Chinese chili oil and season with salt. Mound the avocado mixture in four soup bowls. Top with half of the radishes. Arrange half of the tuna on top in bundles. Top with more of the radishes, saving a few slices for garnish. Arrange the remaining fish on top in bundles. Sprinkle the remaining radishes on top. Spoon 3 tablespoons of Ginger Marinade around each salad and drizzle with a few drops of Chinese chili oil. Serve at once. Notes Mix any remaining Makrut Syrup with seltzer water for a refreshing limeade. Use any remaining Ginger Marinade as base for a vinaigrette. Rate it Print