Tartare

6 ounces carrot juice

6 ounces orange juice

1 ounce extra-virgin olive oil, infused with garlic

4 ounces sashimi-grade Monterey albacore, chopped into a near paste Salt and pepper to taste

Carrot and Garlic Salad

1 garlic clove, thinly sliced

Olive oil, for frying

1 baby yellow carrot, shaved on a Japanese mandoline

1 baby red carrot, shaved on a Japanese mandoline

10 to 15 pomegranate seeds

Pomegranate Ponzu

6 ounces pomegranate juice, cooked and reduced to ½ ounce

½ ounce soy sauce

½ ounce garlic oil

Carrot Puree

1 large carrot, peeled and diced

4 ounces carrot juice

Make the Tartare: Place the orange and carrot juices in a saucepan. Heat over medium high and cook until the juice is reduced to 1 ounce. Add all remaining  ingredients and mix well.

Make the Carrot and Garlic Salad: Place the garlic in a small saucepan of cold water. Bring to a boil, then strain. Repeat 2 more times, then fry the garlic in a small amount of oil until lightly browned. In a small bowl, mix the garlic with the carrots and pomegranate seeds.

Make the Ponzu: Mix all ingredients.

Make the Carrot Puree: Simmer the carrot in the juice until soft, then place the carrot and juice in a blender. Blend until smooth.

Assemble the Dish: Liberally drizzle the pomegranate ponzu on a salad plate.

Place the albacore tartare on the drizzle. Arrange the carrot and garlic salad on top of the tartare. Drizzle the carrot puree

on top of the salad.

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