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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