Tuna With Avocado And Wasabi Compote And Chinese Taro Potato Crisp

Recipe Ingredients

1/2 lb	227g / 8oz	Ruby Red Big Eyed Tuna
2		Avocados - diced
1		Shallot bulb - finely diced
1/2		Lemon - juiced
1 tablespoon	15ml	Creme fraiche or mayonnaise
1 teaspoon	5ml	Wasabi paste (Japanese store)
1		Salt
2 tablespoons	30ml	Soy sauce
2 tablespoons	30ml	Olive oil
1		Taro root - peeled, julienned
		Peanut oil - for frying Taro

Recipe 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

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