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Add a photoServings: 6
Ingredients
- 1 lb Center-cut bluefin tuna Salt to taste Freshly-grnd black pepper to taste
- 1 Tbsp. Wasabi pwdr
- 1/4 c. Water
- 1 lrg White potato peeled
- 2 Tbsp. Extra virgin olive oil Drizzle of sesame oil Fresh chervil sprigs
- 2 ounce Caviar
Directions
- Cut the tuna into 2-inch logs, 1 1/2 inches wide and 1 1/2 inches thick. Season the tuna with salt and pepper. In a small bowl, whisk the wasabi and water together to create a loose paste. Using the potato threader, cut the potato into thin curl-like pcs. Season the potatoes with salt and pepper. Divide the potato curls between the tuna logs in individual piles.
- Brush each piece of tuna with the wasabi mix, coating each side of the tuna completely. Place a piece of the tuna in the center of each pile of potato curls. Wrap the potatoes entirely over each piece of tuna, tightly.
- In a large saute/fry pan, heat the extra virgin olive oil. When the oil is warm, pan-fry the tuna till golden, about 2 to 3 min on each side. Fry the tuna in batches. Serve the tuna on a platter with a drizzle of sesame oil, chervil and a dollop of caviar.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 6 servings | |
| Calories 67 | |
| Calories from Fat 16 | 24% |
| Total Fat 1.76g | 2% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 146mg | 6% |
| Potassium 273mg | 8% |
| Total Carbs 10.29g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.71g | 0% |
| Protein 3.41g | 5% |
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