Jordan Rubin’s Tuna de Tigre with Crispy Shallots

One of my favorite spots in Portland is Mr. Tuna, though honestly, any Jordan Rubin restaurant is going to be high on my list. Food & Wine named him one of its Best New Chefs last year, after all! So when I recently came across his recipe for Tuna de Tigre, I had to see if I could bring a little of that Mr. Tuna magic home. The dish combines diced yellowfin tuna and creamy avocado with cilantro, scallions, and red onion, all dressed with coconut purée, soy sauce, and a punchy Thai vinegar. That vinegar is what makes the dish: lime juice, fish sauce, sugar, and bird’s eye chile, hitting the perfect balance of tangy, salty, sweet, and spicy. The original recipe makes more than a quart even though you only need 1 ounce for the tuna, so I pared it down to a more manageable ¼ cup. I also couldn’t find coconut purée, so I substituted pure coconut cream. Even with that swap, it was absolutely divine. The cool tuna and avocado balance the heat of the dressing, while the cilantro, scallions,…