Tuna Tartare from BLT Prime

Ingredients
Tuna Tartare Dressing:
1 Tbsp wasabi powder
1 Tbsp water
1 1/2 Tbsp white mirin
2 1/2 Tbsp light soy sauce
2 1/2 tsp mustard oil
2 1/2 tsp rice wine vinegar
1/2 tsp honey
2 1/2 tsp lime juice
1 c shallots, finely diced
Salt and pepper, to taste 
Crispy Shallots:
1 c shallots, finely diced
Wondra flour
Avocado:
1/2 avocado, ripe (but not mushy)
Lime juice, to taste
Salt and pepper, to taste
Tuna:
1 c sushi-grade tuna, finely diced
Olive oil (good quality)
Salt and pepper, to taste
Micro peppercress, for garnish
Mustard oil, for garnish
Potato chips, for garnish
Method
For the dressing: In a bowl, stir together the wasabi powder and water. Whisk in the mirin, soy sauce, mustard oil, lime juice, vinegar, and honey. Add salt and pepper, to taste.
For the shallots: Toss the shallots in Wondra flour. Shake off excess. Fry in oil (at around 250°F) for 10-15 minutes until tender, but not browned. Once the shallots are soft, increase the temperature and crisp until golden brown. (This should take about five to seven minutes.) Drain. Season with salt and pepper. Place in an airtight container lined with paper towels.
For the avocado: Dice the avocado into small pieces. Season with lime juice, salt, and pepper. Place in a pastry bag.
For the tuna: Season tuna in large bowl. Add olive oil. Place in a pastry bag. 
To serve: Grease the inside of a 3” square mold with olive oil. Using a dessert pipe, pipe in some avocado and flatten. After that, pipe in some tuna and flatten. (The desired ratio should be 1/3 avocado to 2/3 tuna.) Place a thin, even layer of crispy shallots on top and flatten. Remove the mold. Shake the sauce and drizzle around the tuna. Dot with mustard oil. Top with peppercress dressed in a drop of olive oil. Serve with 3 or 4 potato chips.
BLT Prime is located at 4400 NW 87 Avenue.