| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Dujour08 |
2 |
servings |
INGREDIENTS
| 1/2 |
lb |
Ruby Red Big Eyed Tuna |
| 2 |
|
Avocados; diced |
| 1 |
|
Shallot bulb; finely diced |
| 1/2 |
|
Lemon; juiced |
| 1 |
tb |
Creme fraiche or mayonnaise |
| 1 |
ts |
Wasabi paste; (Japanese store) |
| 1 |
pn |
Salt |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Olive oil |
| 1 |
|
Taro root; peeled, julienned |
|
|
Peanut oil; for frying Taro |
INSTRUCTIONS
Slice tuna in 3/8-inch thick rounds. Place between plastic wrap and pound
until 1/8-inch thick. Mix avocado, shallots, lemon juice, creme fraiche and
wasabi. Lift off one side of plastic wrap from tuna and place a small
amount of avocado mixture in center. Fold over tuna to enclose. Remove
plastic wrap. Place on serving dish and drizzle with soy and olive oil.
Heat peanut oil until very hot but not smoking and deep fry Taro until
crisp. Drain on paper towels and place on top of tuna and serve. This
recipe yields 2 servings.
Source: "CHEF DU JOUR - (Show # DJ-9171) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-21-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Chef Susur Lee
Converted by MM_Buster v2.0l.
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