| 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.
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