Asian Tuna Tartare On Taro Chips With Miso Glaze Recipes

Steps:

• Sesame Wonton Crisps: Preheat oven to 350°F Line a baking sheet with parchment paper. Cut the wonton squares on an angle to make two triangles. Arrange the wonton triangles on the baking sheet. Spray with olive oil on one side (or brush lightly). Sprinkle lightly with sesame seeds. Bake until golden, about 6 minutes. (Can burn easily so watch carefully). Let cool. (Alternatively, if you want cups, put the oiled whole wrappers in mini muffin tins). Remove triangles from the pan and let cook on a cooling rack.
• Tuna Tartar: Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. Mix well.
• Assembly: Right before ready to serve, add the avocado and lime juice. (Do not mix in advance.) Place a heaping teaspoon of the tuna mixture on each wonton triangle. Garnish with a sprig of cilantro. Serve immediately. It is important that the tuna is not left at room temperature for more than 1 hour.

Steps:

• For the sauce combine Miso, wasabi, sriracha sauce and sesame oil in a small bowl.
• Start mixing it all together adding mirin . Do not pour all mirin at once, you might end up having clumpy paste.
• Add Ponzu sauce and soy sauce.
• Mix everything together until all ingredients are blended and there is no clumps. Pour the sauce into a glass container. This sauce can be stored in the refrigerator for several months and can be used for other recipes as well.
• Put tuna in a freezer for half and hour, this way it will be easier to slice it.
• Pat tuna dray and cut it diagonally into 1/2 inch slices.
• Cut each slice into 1/2 inch strips. Then cut strips into 1/2 cubes.
• Pour sauce and mix well until all tuna is covered. Let it marinate in a fridge for about 10 minutes.
• Using food ring plate your tuna tartar, dust it with sesame seeds and enjoy!

Steps:

• Combine all Tartare ingredients in large bowl and season with salt and pepper. Cover and regrigerate for at least one hour Taro Chips: Heat peanut oil in large saucepan to 325 degrees. FRy taro slices in several batches, stirring frequently with a slotted spoon until chips are lightly golden. Drain on paper towels. MISO Glaze: Mix ingredients in a small bowl until smooth Brush each taro chip with the miso glaze. Spoon a tablespoon of tartare onto each chip, arrange on a platter and drizzle with more glaze.