- 2 pieces scallions (minced)
- .25 bunch chives (minced)
- 1 shallot (minced)
- 3 tablespoons burnt soy dressing (recipe attached)
- 1 teaspoon lemon zest
- 1 teaspoon
- 12oz saku tuna
- 2 oz wasabi tobiko
- 4 teaspoons crème fraiche
- 1 pound taro root
- 1 lemon juiced
- 4 bunches fresh chives
- 1 cup extra virgin olive oil
- 2 scallions (whites only)
- 1 cup soy sauce
- 3 tablespoon Shallot, brunoise
- 2 tablespoon Cilantro, mince
- 1 ¼ cup blended oil
- ¼ cup sherry vinegar
- 2 quarts vegetable oil
- Salt and pepper
TARO ROOT CHIPS
- Peel taro and cut lengthwise into fourths
- On a mandolin, slice 1/8 inch thick.
- Heat vegetable oil to 325⁰ F.
- Add taro root in two batches, keep oil moving.
- Remove when chips become light golden brown and crisp
- Place onto rack or dry paper towel and season with salt.
BURNT SOY VINAIGRETTE
- Brunoise 3 tablespoons of shallot; mince 2 tablespoons cilantro.
- Using a bain marie, mix in the soy sauce, shallot and cilantro.
- Heat the oil in a small pot until smoking.
- Slowly pour in the hot oil into the base. Cool to room temperature.
- Add Sherry vinegar.
- Salt and black pepper to taste.
- Minced chives and add to blender
- Add oil and blend on high for 3 minutes until the warmth of oil can be felt through the blender.
- Remove into a fine sieve lined with cheese cloth.
- Place into fridge for 4 hours allowing oil to drip, do not force excess oil through.
- Set asid
- Combine crème fraiche with ½ lemon juice, ¼ teaspoon black pepper, salt to taste.
- Set aside.
- Smear 1 tablespoon crème fraiche in a circular pattern on bottom of plate
- With a 3 inch round ring mold add 3 ounces into mixture; pat
- Top with ½ ounce wasabi tobiko and remove ring mold.
- Lightly drizzle chive oil around and garnish with taro chips into top of tartare.
- Mince raw tuna and combine with 5 tablespoons vinaigrette, 1 tablespoon minced shallot, 2 teaspoons minced chives, 1 teaspoons minced scallion (only whites) and ½ lemon juice.
- Season with SP.
- Set asid