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| Tuna Tataki wth Avocado Dressing |
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| Adapted from a recipe of Sushi Samba, New York City |
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| 1 |
In a nonreactive bowl,
combine the tuna, soy sauce and yuzu; cover
and marinate, refrigerated, for several hours. |
| 2 |
To
prepare tuna: Coat pieces lightly with
oil; grill just long enough to sear the surface
and make grill marks. Plunge into ice water
to stop the cooking. Pat dry and cut into 36
pieces. |
| 3 |
Cut thin slices crosswise
from the widest part of the boniato. In a saucepan,
heat oil to a depth of 2 inches to 300°F.
Fry slices to make crisp, golden disks; drain
on paper towels. |
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| 4 |
Cut avocados in halves;
twist to separate; remove pits by lightly striking
with a knife blade and twisting; with a spoon,
scoop flesh from shells. To make Avocado Dressing:
Coarsely chop 2 of the avocados; in a food processor
container, combine avocado with lime juice,
honey, salt and pepper; process until smooth.
Cut the remaining 2 halves in small dice. |
| 5 |
To
assemble Tuna Tataki: Combine the tatsoi,
hearts of palm, bell pepper strips and diced
avocado pieces; divide onto 12 chilled appetizer
plates. Drizzle with some of the Avocado Dressing.
On greens, alternate boniato chips and tuna,
using 3 of each, to make each stack. Garnish
plate with Avocado Dressing and chile oil. Top
stacks with thin avocado slices, if desired.
YIELD: 12 portions |
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