| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Sashimi-grade Ahi |
|
|
Salt and white pepper |
| 1/4 |
c |
Extra virgin olive oil |
| 2 |
tb |
Minced shallots |
| 2 |
tb |
Finely chopped parsley |
| 1 |
tb |
Dijon mustard |
| 2 |
|
Lemons ; Juice of |
| 1 |
|
Avocado; peeled, cored removed and brunoise |
| 1 |
c |
Wasabi creme fr=E2iche |
| 12 |
|
Fried wonton wrappers |
| 1/4 |
c |
Brunoise red onions |
| 1 |
oz |
Sevruga caviar |
|
|
Long chives |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA23
Using a sharp knife, small dice the Ahi. Turn the diced tuna in a mixing
bowl. Season the tuna with salt and pepper. In a small mixing bowl, whisk
the oil, shallots, parsley, mustard, and lemon juice. Season with salt and
pepper. Toss the diced tuna with the vinaigrette and mix thoroughly. Season
the avocados with salt and pepper. To assemble, spoon the Wasabi Creme
Fra=EEche in the center of the plate. Place 1 wonton in the center of the
sauce. Spread 2 ounces of the tartar over the wonton. Sprinkle the avocados
over the tartar. Place another fried wonton on top of the avocados. Spread
2 ounces of the tartar over the wonton. Sprinkle the avocados over the
tartar. Top the sandwich with one fried wonton. Garnish the wontons with
the red onions, caviar and chives. Repeat the process for the other three
sandwiches.
Yield: 4 appetizer servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 22, 1998
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