Ingredients

• 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

Instructions

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. For the Pomegranate Ponzu:
6. Mix all ingredients.
7. To serve:
8. 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.