| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
Sami |
Dujour01 |
1 |
servings |
INGREDIENTS
| 8 |
oz |
Corn oil for frying; up to 12 |
| 1 |
pk |
Pappadoums; (can buy at Indian |
|
|
; specialty store), |
|
|
; cut into wedges |
| 2 |
|
Oranges; Juice of |
| 2 |
|
Lemons; Juice of |
| 1 |
tb |
Chopped garlic |
| 3 |
tb |
Balsamic vinegar |
| 4 |
tb |
Grapeseed oil |
| 1/2 |
bn |
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 |
bn |
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.
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