TUNA TARTARE ON RUFFLED POTATO CHIPS
LIsa bernstein
AGAIN A REALLY GREAT HOR DOURVE OR APPETIZER (PERHAPS SERVED IN RADICCHIO CUPS) FROM THE “WILLIAM SONAMA COOKBOOK”. DEFINITELY IMPRESSIVE AND EASY!!! HOW ABOUT AS A THANKSGIVING OR PASSOVER HOR DOURVE.
ingredients
- 1 LARGE EGG YOLK
- 3/4 TSP MINCED FRESH GINGER
- 1/2 SMALL CLOVE GARLIC, FINELY CHOPPED
- 1 TSP JAPANESE HOT MUSTARD(SOLD IN TUBES), OR ASIAN HOT MUSTARD(SOLD IN SMALL TINS)
- 1 TBSP MIRIN
- 1TBSP SOY SAUCE
- 1/4 CUP RICE VINEGAR
- 1/3 CUP PEANUT OIL
- 2 TBSP ASIAN SESAME OIL
- 3/4 POUND SUSHI-GRADE TUNA FILLET, CUT INTO 1/8-INCH DICE
- 2 SHALLOTS, FINELY CHOPPED
- 2 TBSP SNIPPED FRESH CHIVES, PLUS 60 2-INCH LONG PIECES
- 2 CUCUMBERS (UNPEELED), SEEDED AND SMALL DICE (OPTIONAL)
- SALT AND FRESHLY GROUND PEPPER
- 30 RUFFED POTATO CHIPS
See full recipe
notes
THIS MUST BE PREPARED WITH ONLY SUSHI OR SASHIMI GRADE TUNA. IT IS INSPECTED MORE CAREFULLY FOR FRESHNESS.THE DRESSING CAN BE MADE 2 DAYS IN ADVANCE .TUNA IS BEST DRESSED IMMEDIATELY BEFORE SERVING, HOWEVER IT CAN BE COVERED IN FRIDGE FOR UP TO 30 MINUTES
Source: LIsa bernstein
More top-rated recipes:
reviews