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Tuna Tartare with Avocado and Radish

From: bonappetit.com
SERVES 4

Dressing
2 teaspoons finely grated lime zest or 4 kaffir lime leaves
2 tablespoons fresh lime juice
1 tablespoon sugar
2 tablespoons plus 2 tsp. soy sauce
2 tablespoons Champagne vinegar or white wine vinegar
2 tablespoons grated peeled ginger
Tuna
10 ounces albacore or bigeye tuna, minced
2 tablespoon olive oil, divided
1 teaspoon minced seeded red or green Thai or serrano chile
1 teaspoon minced shallot
Kosher salt
1 avocado, halved, pitted
4 radishes, thinly sliced
Chili oil

Dressing

Combine lime zest, lime juice, sugar, and 2 Tbsp. water in a small saucepan. (Alternatively, pulse lime leaves and sugar in a spice mill until a coarse paste forms, then add to pan with juice and water.) Bring to a boil; remove from heat. Cover and let cool completely. Strain through a fine-mesh sieve into a medium bowl.

Whisk in soy sauce, vinegar, and ginger to lime mixture to blend. DO AHEAD: Dressing can be made 2 days ahead. Cover and chill.

Tuna

Toss tuna with 1 Tbsp. olive oil in a medium bowl; add chile and shallot; season lightly with salt. Scoop avocado flesh into another medium bowl; mash with remaining 1 Tbsp. olive oil. Season with salt.

Divide avocado among small bowls. Top each with some tuna mixture, then 1/4 of the radish slices. Spoon dressing over avocado and drizzle radishes lightly with chili oil.