Curried Tuna Tartare On Pappadam Recipes

SPICY TUNA TARTARE

Spicy Tuna Tartare image

Provided by Geoffrey Zakarian

Time 1h20m

Yield 8 servings

Number Of Ingredients 16

Ingredients

1 tablespoon mayonnaise, such as Kewpie
1 tablespoon reduced-sodium soy sauce
1 1/4 teaspoons sriracha
1/2 teaspoon grated garlic
1/2 teaspoon grated fresh ginger
12 ounces sashimi-grade tuna, cut into 1/4-inch dice, chilled
2 Belgian endive, leaves separated
2 tablespoons drained, julienned Pickled Radishes, recipe follows
2 tablespoons finely chopped chives
1 cup hot water
1/2 cup rice wine vinegar
1 tablespoon granulated sugar
1 1/2 teaspoons kosher salt
1 teaspoon honey
Cracked black pepper
10 radishes, thinly sliced

Steps:

In a medium bowl, whisk together the mayonnaise, soy sauce, sriracha, garlic and ginger. Add the tuna to the sauce and gently stir to coat. Adjust seasonings.
To serve, top each endive leaf with about 1 tablespoon of the crudo, some Pickled Radishes and a sprinkle of chives. Serve immediately.
In a glass measuring cup, add the hot water, vinegar, sugar, salt, honey and some pepper. Stir until the sugar and salt dissolve. Add the radishes to a glass jar and pour the pickling liquid over them. Set aside to pickle for 1 hour. After 1 hour, cover the jar and refrigerate.

TUNA TARTARE ON FRIED POTATO GAUFRETTES

Tuna Tartare on Fried Potato Gaufrettes image

Provided by Food Network

Categories appetizer

Time 35m

Yield about 24 pieces

Number Of Ingredients 10

Ingredients

1/2 pound ahi tuna, small dice
1/2 cup minced green onions
1 teaspoon minced fresh ginger
1 teaspoon wasabi paste
1/2 teaspoon sesame oil
1/4 cup soy sauce
Lime juice or yuzu
1 pound potato, waffle sliced on a mandolin
Cooking oil, for deep frying
Salt

Steps:

Preheat a deep pot of oil or a deep fryer to 325 degrees F.
In a bowl, combine the tuna, green onions, ginger, wasabi, sesame oil, soy sauce and lime juice, and mix until well blended. Taste and adjust seasoning with lime juice or soy sauce. Set bowl over ice.
Deep-fry the potato gaufrettes until crisp and golden. Drain onto a paper towel lined plate and season with salt.
Place a spoonful of the tuna tartare on one end of each potato gaufrette. Repeat process until you have enough to arrange on a serving platter. Serve immediately.

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