| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New, Text, Import | 1 | Servings | ||
INGREDIENTS
| 8 | oz | Tuna, #1 sushi-grade |
| Salt and pepper to taste | ||
| 1 | sm | Sweet potato, peeled and chopped, in 1/4" cubes |
| 1 | md | Cucumber |
| 1/4 | md | Red onion, finely chopped |
| 1 | ts | Saffron |
| 1/2 | c | White wine vinegar |
| 2 | tb | Dijon mustard |
| 1/2 | c | Extra virgin olive oil, plus 2T |
INSTRUCTIONS
Bring 6 quarts of water to a boil and add 2 tablespoons salt. Slice tuna into 4 equal pieces and place each between lightly oiled pieces of aluminum foil. Lightly pat tuna with a cleaver until paper thin. Carefully flip each piece onto a chilled plate and refrigerate, wrapped in plastic. Place sweet potato cubes into boiling water and cook until tender yet firm (3 to 4 minutes). Rinse under running water until cool and set aside. Remove seeds from cucumber and cut into 1/8th-inch thick half moons with skin on. Place onion, saffron and white wine vinegar to a boil and reduce by half. Place vinegar mixture in blender with mustard and blend until smooth. Drizzle in a half cup extra virgin olive oil until emulsified and season with salt and pepper. Set aside. Remove tuna plates from refrigerator and season with salt and pepper. In a mixing bowl, dress cucumbers and sweet potatoes together with 2 tablespoons extra virgin olive oil and season with salt and pepper. Divide sweet potato mixture in center of each plate, drizzle with saffron vinaigrette and serve immediately. Yield: 4 servings Recipe by: MOLTO MARIO Posted to MC-Recipe Digest V1 #469 by "suechef@sover.net" <suechef@sover.net> on Feb 3, 1997.
A Message from our Provider:
“If it doesn’t lead to Jesus, it doesn’t lead to God”