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Crispy Wasabi Potato Crusted Tuna
1
Pound Center−cut bluefin tuna
Salt; to taste
Freshly−ground black pepper; to taste
1
1
1
2
Tablespoon Wasabi powder
/4 Cup Water
Large White potato; peeled
Tablespoon Olive oil
Drizzle of sesame oil
Fresh chervil sprigs
2
1
Ounce Caviar
Fat; 0 Other Carbohydrates
Cut the tuna into 2−inch logs, 1 1/2 inches wide and 1 1/2 inches thick.
Season the tuna with salt and pepper. In a small bowl, whisk the wasabi and
water together to form a loose paste. Using the potato threader, cut the
potato into thin curl−like pieces. Season the potatoes with salt and pepper.
Divide the potato curls between the tuna logs in individual piles. Brush
each piece of tuna with the wasabi mixture, coating each side of the tuna
completely. Place a piece of the tuna in the center of each pile of potato
curls. Wrap the potatoes entirely over each piece of tuna, tightly. In a
large saute pan, heat the olive oil. When the oil is hot, pan−fry the tuna
until golden brown, about 2 to 3 minutes on each side. Fry the tuna in
batches. Serve the tuna on a platter with a drizzle of sesame oil, chervil
and a dollop of caviar. This recipe yields 6 servings.
Crispy Wasabi Potato Crusted Tuna
191
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