There’s always something splendidly precise about tuna tartare. It never comes out heaped onto a plate, but instead deftly constructed. It’s a dish that is begging to be photographed just as much as it is to be eaten.
And that would be one way: slowly. Take small bites and explore the flavors and textures of each bite. Chef Matthew Karp of Plates in Larchmont generally favors Italian and French cuisine, but this one has an interesting flash of Mexican. Pink tuna sits on a neat bed of Karp’s take on guacamole, with pureed Hass avocado, cilantro, a squeeze of fresh lime juice and a dash of jalapeno. Nutty taro root chips are served on the side for a satisfying crunch.
Plates, 121 Myrtle Blvd., Larchmont, 914-834-1244, www.platesonthepark.com.