California Avocado Tuna Tartare with Avocado Aguachile

Pickled Ramps:

1. Cut the ramps into 1 ½-in. lengths. Put them into a glass jar.
2. Heat the vinegar, water and sugar over low heat until the sugar is dissolved. Pour it over the ramps.
3. Let them cool to room temperature, then refrigerate overnight.

Tartare Dressing:

1. Whisk together the ingredients. Taste for seasoning.
2. Cover and refrigerate.

Tuna Tartare:

1.  Mince tuna into a fine paste.
2.  In a bowl, combine the tuna paste, chives, shallot and pineapple with about 1/4 cup Tartare Dressing. The mixture should hold together. Add more dressing as desired.
3. Put a layer of plastic wrap on a work surface. Very thinly slice ¼ avocado and shingle the slices widthwise on the plastic.
4. Form ¼ of the tartare (about 3 ½ oz.) into a cylinder on top of the avocado. Carefully bring up the long sides of plastic to roll the tartare into a tight cylinder. Press in the ends to seal and refrigerate for at least 2 hours.
5. Repeat with the remaining tartare.

Avocado Aguachile:

1. Using a high-speed blender or food processor, blend the apples, cilantro, jalapeno, avocado and lime juice until smooth.
2. Pass the sauce through a chinois and whisk in the xanthan gum to thicken, if necessary. The sauce should coat the back of a spoon.
3. Cover and refrigerate. Before using, whisk and check the consistency, adding more xanthan gum if needed.

Assembly:

1. Trim both ends of one tuna roll and unwrap it from the plastic. Lay it in a shallow bowl.
2. Garnish with some of the diced pineapple, sliced Fresno chile, micro herbs and chive blossoms.
3. Pour about ¼ cup Avocado Aguachile around the tartare. Garnish with some Pickled Ramps.

Serving Suggestion: Accompany with some milk bread to sop up the sauce and a light sparkling wine or champagne.