Crispy Wasabi Potato Crusted Tuna
Bluefin tuna logs brushed with wasabi paste and wrapped in thread-like potato curls, pan-fried to a golden crisp, served with sesame oil and caviar.
Ingredients
- 1 lb center-cut bluefin tuna
- 1 tbsp wasabi powder
- 0.3 cup water
- 1 each large white potato, peeled
- 2 tbsp olive oil
- 1 drizzle sesame oil
- 2 oz caviar
Instructions
- 1
Cut tuna into 2-inch logs, 1.5 inches wide and thick. Season with salt and pepper.
- 2
Whisk wasabi powder with water to form a loose paste. Using a potato threader, cut potato into thin curl-like pieces. Season with salt and pepper.
- 3
Brush each piece of tuna with wasabi mixture on all sides. Place a tuna piece in the center of each pile of potato curls. Wrap potatoes entirely over each piece of tuna, pressing tightly.
- 4
In a large saute pan, heat olive oil. When hot, pan-fry tuna until golden brown, 2-3 minutes per side. Fry in batches.
- 5
Serve on a platter with a drizzle of sesame oil, fresh chervil sprigs, and a dollop of caviar.