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Tuna Tartar Emerilized
1
Pound Sashimi−grade Ahi
Salt; to taste
Freshly−ground white pepper; to taste
1
2
2
1
/4 Cup Extra−virgin olive oil
Tablespoon Minced shallots
Tablespoon Finely−chopped parsley
Tablespoon Dijon mustard
Juice of 2 lemons
1
1
1
1
1
Avocado; peeled, cored, and brunoise
Cup Wasabi creme fraiche
2 Fried wonton wrappers
/4 Cup Brunoise red onions
Ounce Sevruga caviar
Chives; long
Using a sharp knife, small dice the Ahi. Turn the diced tuna into a mixing
bowl. Season the tuna with salt and pepper. In a small mixing bowl, whisk
the oil, shallots, parsley, mustard, and lemon juice. Season with salt and
pepper. Toss the diced tuna with the vinaigrette and mix thoroughly. Season
the avocados with salt and pepper. To assemble, spoon the wasabi creme
fraiche in the center of the plate. Place 1 wonton in the center of the
sauce. Spread 2 ounces of the tartar over the wonton. Sprinkle the avocados
over the tartar. Place another fried wonton on top of the avocados. Spread 2
ounces of the tartar over the wonton. Sprinkle the avocados over the tartar.
Top the sandwich with one fried wonton. Garnish the wontons with the red
onions, caviar and chives. Repeat the process for the other three
sandwiches. This recipe yields 4 appetizer servings.
Tuna Tartar Emerilized
638
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