Tuna with avocado and wasabi compote and chinese taro potat

2 servings

Ingredients

Quantity Ingredient
½ pounds Ruby Red Big Eyed Tuna
2 Avocados; diced
1 Shallot bulb; finely diced
½ Lemon; juiced
1 tablespoon Creme fraiche or mayonnaise
1 teaspoon Wasabi paste; (Japanese store)
1 pinch Salt
2 tablespoons Soy sauce
2 tablespoons Olive oil
1 Taro root; peeled, julienned
Peanut oil; for frying Taro

Directions

Slice tuna in ⅜-inch thick rounds. Place between plastic wrap and pound until ⅛-inch thick. Mix avocado, shallots, lemon juice, creme fraiche and wasabi. Lift off one side of plastic wrap from tuna and place a small amount of avocado mixture in center. Fold over tuna to enclose. Remove plastic wrap. Place on serving dish and drizzle with soy and olive oil.

Heat peanut oil until very hot but not smoking and deep fry Taro until crisp. Drain on paper towels and place on top of tuna and serve. This recipe yields 2 servings.

Source: "CHEF DU JOUR - (Show # DJ-9171) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-21-1999 by Joe Comiskey - joecomiskey@..."

Recipe by: Chef Susur Lee

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