Yield: 6 servings
Amt Ingredient
¼ cup corn oil
2 tsp. ginger, fresh grated
1 lb. sushi-grade tuna
¼ cup cilantro, fine chopped
1 tsp. jalapeno, minced
1-½ tsp. wasabi powder
1 tsp. toasted sesame seeds
1 tbsp. scallion, finely chopped
1-½ tbsp. + 1 lemon juice, lemon half
as needed salt and fresh ground pepper
as needed guacamole
as needed copperwell sauce
as needed tatsoi
as needed tomato diamonds
24 ea. kettle potato chips
Needed implement: Ring cutter, 1 ½” tall x 2 1/4”wide
Procedure:
• Combine oil and ginger to make ginger oil and steep for at least two hours. Strain.
• Cut tuna into 1/8-in. dice with a very sharp knife.
• Combine with 3 tbsp. of the ginger oil, 3 tbsp. of the cilantro, the jalapeno, wasabi, sesame seeds, scallion and lemon juice. Season to taste.
• Fill bottom of ring cutter with a thin layer of guacamole. Add tuna to the top, pressing gently.
• Drizzle with the ginger oil and copperwell sauce, the tatsoi, the tomato diamonds and chopped cilantro.
• Stick four of the chips into the tartare and serve.
Friday, January 22nd, 2010, 11:22 | 
Appetizer, Chef Brad's Blog Post, Recipe Blog | 
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