Ahi Tartare-tinis with Wasabi Lime Creme Fraiche

Ahi Tartare-tinis with Wasabi-Lime Creme Fraiche

makes 16-2.5 oz mini martini glasses

2 lbs. super fresh Sushi grade Ahi in 1/4" diced cubes

For soy reduction:

2 cups reduced sodium soy sauce

1/4 c. brown sugar

5 TBSP wasabi powder

1 tsp. crushed red pepper

2 tsp. sesame oil

1/2 tsp. white pepper

For Wasabi-Lime Creme Fraiche

6 oz. creme fraiche

3 tsp. lime zest

2 TBSP. lime juice

4-5 TBSP Wasabi powder (to taste)

1 green onion, chopped, plus more for garnish

In a saucepan, reduce soy sauce with other soy reduction ingredients to about half.  Reduction will coat spoon when cooled.  Completely cool in fridge.

Meanwhile, back at the food processor, combine creme fraiche with all the other ingreds and and turn on until smooth.  Spoon into pastry bag with tip.

When reduction is cold, pour about 1/4 c. over ahi cubes.  You may want more, depending on your taste.  I liked it lightly coated.

Spoon ahi into glasses.  Drizzle wasabi creme fraiche over top and add small dallop on side to hold chip.  Garnish with a Pringle, cilantro and a green onion.