Citrus Marinated Asparagus Salad With Tuna Tartare On Pap
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood | Sami | Dujour01 | 1 | Servings |
INGREDIENTS
| 8 | oz | Corn oil for frying, up to |
| 12 | ||
| 1 | Pappadoums, can buy at | |
| Indian | ||
| specialty store | ||
| cut into wedges | ||
| 2 | Oranges, Juice of | |
| 2 | Lemons, Juice of | |
| 1 | T | Chopped garlic |
| 3 | T | Balsamic vinegar |
| 4 | T | Grapeseed oil |
| 1/2 | Chives, sliced thin | |
| 2 | oz | Mint, fine chiffonade |
| 6 | oz | Fresh tuna, number 1 or |
| sushi | ||
| grade if possible | ||
| up to 8 | ||
| 1 | oz | Truffle oil |
| 1/8 | c | Chopped scallions |
| Salt and pepper | ||
| 2 | Asparagus | |
| Cracked white or black | ||
| pepper | ||
| Tobiko or flying fish roe | ||
| for garnish if desired |
INSTRUCTIONS
In a medium sauce pan heat oil to approximately 350 degrees F or until 1 to 2 drops of water react. Add pappadoums and cook until golden. Remove, place on a towel to dry. In a medium bowl, whisk orange juice, lemon juice, garlic, balsamic vinegar, grapeseed oil, chives and mint and season to taste. Chop or mince tuna with a spoon and place in small bowl. Add truffle oil, scallions and a touch of chili oil and season to taste. In salted, boiling water, cook asparagus for 15 seconds, then remove and shock in cold, salted water. Remove when cool. Plate asparagus and drizzle with vinaigrette. Arrange pappadoums at bottom of plate and top with tartare. Garnish with fresh cracked white pepper or black. If you want use tobiko or flying fish roe for color and garnish. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Need a new life? God accepts trade-ins”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 742
Calories From Fat: 484
Total Fat: 54.8g
Cholesterol: 0mg
Sodium: 40.5mg
Potassium: 864.2mg
Carbohydrates: 64.8g
Fiber: 4.4g
Sugar: 53.2g
Protein: 4.5g