Yellowfin Tuna Tartare, Yuzu Wasabi Vinaigrette And Sesame S

Recipe Ingredients

2 tablespoons	30ml	Mustard oil
6 tablespoons	90ml	Vegetable oil
8 tablespoons	120ml	Extra-virgin olive oil
1 tablespoon	15ml	Wasabi powder
1 1/2 tablespoons	22ml	Lemon juice
1 tablespoon	15ml	Rice vinegar
1 tablespoon	15ml	Dijon mustard
1 tablespoon	15ml	Yuzu kosho, red
2 tablespoons	30ml	Soy sauce
		Salt - to taste
12 oz	340g	Yellowfin tuna - cleaned, and
		Diced into 1/4" cubes
4 tablespoons	60ml	Finely-diced shallots
6 tablespoons	90ml	Finely-sliced chives
		Seaweed Salad - (see below)
18		Gaufrette Potatoes - (see below)
3 oz	85g	Paddlefish roe - (optional)
		Sesame Seaweed Salad
2 oz	56g	Dried wakame seaweed
1/3 cup	78ml	Rice vinegar
1 tablespoon	15ml	Salt
1 tablespoon	15ml	Sugar
1/2 teaspoon	2.5ml	Toasted sesame oil
1/2 cup	118ml	Soy oil
2 cups	220g / 7.8oz	Red chile peppers - seeds removed, (small)
		And cut into thin strips
4 tablespoons	60ml	Sesame seeds - toasted
		Gaufrette Potatoes
2		Baking potatoes, like russets (large)
2 tablespoons	30ml	Clarified butter

Recipe Instructions

Combine the mustard, vegetable, and extra-virgin olive oils in a cup with a pour spout.

In a mixing bowl, combine the wasabi, lemon juice, rice vinegar, Dijon mustard, yuzu kosho and soy sauce, and whisk well. Slowly add the oils, whisking constantly to emulsify. Taste for seasoning, add salt, and set aside.

Place tuna in a glass or stainless steel bowl. Add the shallots and chives, and toss gently to combine. Drizzle about half of the vinaigrette over the tuna, and mix well. Let the tartar sit for 2 minutes; taste for seasoning, and add more of the vinaigrette or salt, to taste. Leftover vinaigrette will keep, refrigerated, for 1 week.

To serve: Shape 1/6 of the tuna tartare into a disc and place it in the center of a serving plate. Arrange 3 dollops of Sesame Seaweed Salad around the disc and garnish with 3 Gaufrette Potato slices. Top tuna with a small spoonful of caviar, if desired.

For the Sesame Seaweed Salad: Place the wakame in a mixing bowl, and soak it in tepid water for 20 to 30 minutes. Remove from water, squeeze dry, and trim away the tough spine. Cut into thin strips, and place in a large mixing bowl.

In a separate bowl, combine the vinegar, salt, sugar, and both oils. Pour the dressing over the wakame, add the chile peppers, and toss. Sprinkle with the sesame seeds.

For the Gaufrette Potatoes: Preheat an oven to 350 degrees. Peel the potatoes, and using a mandolin for best results (you can thinly slice with a knife, but you will not get the criss-cross pattern which makes these potatoes unique), slice them thin in a criss-cross pattern with the zig-zag part of a mandolin. Lay the slices onto a non-stick sheet pan, not overlapping, and brush them with clarified butter. Bake until crisp, about 12 minutes.

This recipe yields 6 appetizer servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9667) - from the TV FOOD - NETWORK

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