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Recipe for Albacore Tartare with Carrots, Garlic, and Pomegranate by Dawn’s Recipes

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Recipe for Albacore Tartare with Carrots, Garlic, and Pomegranate by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Albacore Tartare with Carrots, Garlic, and Pomegranate. This dish qualifies as a Easy level recipe. It should take you about 1 hr 1 min to make this recipe. The Albacore Tartare with Carrots, Garlic, and Pomegranate recipe should make enough food for 1 serving.

You can add your own personal twist to this Albacore Tartare with Carrots, Garlic, and Pomegranate recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential bakeware items that might be necessary for this Albacore Tartare with Carrots, Garlic, and Pomegranate recipe.

Ingredients for Albacore Tartare with Carrots, Garlic, and Pomegranate

  • 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

Directions for Albacore Tartare with Carrots, Garlic, and Pomegranate

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

Bakeware for your recipe

You will find below are bakeware items that could be needed for this Albacore Tartare with Carrots, Garlic, and Pomegranate recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • Fish – Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Around 99% of living fish species are ray-finned fish, belonging to the class Actinopterygii, with over 95% belonging to the teleost subgrouping.The earliest organisms that can be classified as fish were soft-bodied chordates that first appeared during the Cambrian period. Although they lacked a true spine, they possessed notochords which allowed them to be more agile than their invertebrate counterparts. Fish would continue to evolve through the Paleozoic era, diversifying into a wide variety of forms. Many fish of the Paleozoic developed external armor that protected them from predators. The first fish with jaws appeared in the Silurian period, after which many (such as sharks) became formidable marine predators rather than just the prey of arthropods.Most fish are ectothermic (“cold-blooded”), allowing their body temperatures to vary as ambient temperatures change, though some of the large active swimmers like white shark and tuna can hold a higher core temperature. Fish can acoustically communicate with each other, most often in the context of feeding, aggression or courtship.Fish are abundant in most bodies of water. They can be found in nearly all aquatic environments, from high mountain streams (e.g., char and gudgeon) to the abyssal and even hadal depths of the deepest oceans (e.g., cusk-eels and snailfish), although no species has yet been documented in the deepest 25% of the ocean. With 34,300 described species, fish exhibit greater species diversity than any other group of vertebrates.Fish are an important resource for humans worldwide, especially as food. Commercial and subsistence fishers hunt fish in wild fisheries or farm them in ponds or in cages in the ocean (in aquaculture). They are also caught by recreational fishers, kept as pets, raised by fishkeepers, and exhibited in public aquaria. Fish have had a role in culture through the ages, serving as deities, religious symbols, and as the subjects of art, books and movies.Tetrapods emerged within lobe-finned fishes, so cladistically they are fish as well. However, traditionally fish are rendered paraphyletic by excluding the tetrapods (i.e., the amphibians, reptiles, birds and mammals which all descended from within the same ancestry). Because in this manner the term “fish” is defined negatively as a paraphyletic group, it is not considered a formal taxonomic grouping in systematic biology, unless it is used in the cladistic sense, including tetrapods. The traditional term pisces (also ichthyes) is considered a typological, but not a phylogenetic classification.
  • Tuna Recipes
  • Carrot Recipes
  • Olive Recipes
  • Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
  • Pomegranate Recipes
  • High Fiber
Chef Dawn
Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

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Picture of Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

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