ironchef
Executive Chef
Also posted under the "What's in your Tuna" post with a different recipe title.
Ahi Tartare on Crispy Won Ton Pi with Osetra Caviar
Yield: 4 servings
Ingredients:
1 lb. #2 Grade Ahi, cut into 1/8-1/4" dice
4 Tbsp. Mayonnaise
1 tsp. Wasabi Paste
2 Tbsp. Extra Virgin Olive Oil
Juice from 1/2 a fresh Lemon
1 Tbsp. Capers, rinsed and patted dry
2 Tbsp. Scallion, finely diced
2 Tbsp. Chervil, minced
1 Shallot, finely diced
1/2 Jalapeno or Serrano chile, seeds and veins removed and finely diced
Kosher Salt to taste
8 Fresh WonTon Pi, cut in half to make triangles
Canola Oil/Frying Oil for deep frying
1 tsp. White Sesame Seeds
1 tsp. Black Sesame Seeds
4 oz. Osetra Caviar (optional)
Method:
In a non-reactive mixing bowl, combine the mayo, oil, lemon, and wasabi. Whisk together until it's well incorporated and reserve in the fridge. In a seperate bowl, combine the capers, scallion, chervil, shallots, and chile. Reserve in the fridge. Place the Ahi in the freezer, and let sit for 15-20 minutes until it is firm. Place a cutting board in the freezer or fridge as well. Using the chilled cutting board and a VERY sharp knife, dice the Ahi. Combine with the mayo mixture, and fold together until the Ahi is lightly coated. Add the caper mixture, and fold together until everything is lightly coated. Season to taste with Kosher salt, cover with plastic wrap, and reserve in the fridge, but do not prepare more than 2-3 hours before serving. Heat frying oil to 350-365 degrees. Carefully add the Won Ton Pi and cook until a light-medium golden brown. Remove from oil and drain on paper towels, and lightly season with kosher salt. To serve, evenly distribute the Ahi mixture onto the crispy Won Ton. Combine the white and black sesame seeds, and lightly sprinkle over the Ahi. Place a tiny dollop of caviar on top of the mixture, and serve immediately.
Ahi Tartare on Crispy Won Ton Pi with Osetra Caviar
Yield: 4 servings
Ingredients:
1 lb. #2 Grade Ahi, cut into 1/8-1/4" dice
4 Tbsp. Mayonnaise
1 tsp. Wasabi Paste
2 Tbsp. Extra Virgin Olive Oil
Juice from 1/2 a fresh Lemon
1 Tbsp. Capers, rinsed and patted dry
2 Tbsp. Scallion, finely diced
2 Tbsp. Chervil, minced
1 Shallot, finely diced
1/2 Jalapeno or Serrano chile, seeds and veins removed and finely diced
Kosher Salt to taste
8 Fresh WonTon Pi, cut in half to make triangles
Canola Oil/Frying Oil for deep frying
1 tsp. White Sesame Seeds
1 tsp. Black Sesame Seeds
4 oz. Osetra Caviar (optional)
Method:
In a non-reactive mixing bowl, combine the mayo, oil, lemon, and wasabi. Whisk together until it's well incorporated and reserve in the fridge. In a seperate bowl, combine the capers, scallion, chervil, shallots, and chile. Reserve in the fridge. Place the Ahi in the freezer, and let sit for 15-20 minutes until it is firm. Place a cutting board in the freezer or fridge as well. Using the chilled cutting board and a VERY sharp knife, dice the Ahi. Combine with the mayo mixture, and fold together until the Ahi is lightly coated. Add the caper mixture, and fold together until everything is lightly coated. Season to taste with Kosher salt, cover with plastic wrap, and reserve in the fridge, but do not prepare more than 2-3 hours before serving. Heat frying oil to 350-365 degrees. Carefully add the Won Ton Pi and cook until a light-medium golden brown. Remove from oil and drain on paper towels, and lightly season with kosher salt. To serve, evenly distribute the Ahi mixture onto the crispy Won Ton. Combine the white and black sesame seeds, and lightly sprinkle over the Ahi. Place a tiny dollop of caviar on top of the mixture, and serve immediately.
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