Crispy Wasabi Potato Crusted Tuna

Recipe Ingredients

1 lb	454g / 16oz	Center-cut bluefin tuna
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Wasabi powder
1/4 cup	59ml	Water
1 cup	237ml	White potato - peeled (large)
2 tablespoons	30ml	Olive oil
		Drizzle of sesame oil
		Fresh chervil sprigs
2 oz	56g	Caviar

Recipe Instructions

Cut the tuna into 2-inch logs, 1 1/2 inches wide and 1 1/2 inches thick. Season the tuna with salt and pepper. In a small bowl, whisk the wasabi and water together to form a loose paste. Using the potato threader, cut the potato into thin curl-like pieces. Season the potatoes with salt and pepper. Divide the potato curls between the tuna logs in individual piles.

Brush each piece of tuna with the wasabi mixture, coating each side of the tuna completely. Place a piece of the tuna in the center of each pile of potato curls. Wrap the potatoes entirely over each piece of tuna, tightly.

In a large saute pan, heat the olive oil. When the oil is hot, pan-fry the tuna until golden brown, about 2 to 3 minutes on each side. Fry the tuna in batches. Serve the tuna on a platter with a drizzle of sesame oil, chervil and a dollop of caviar.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B07 broadcast 02-12-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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