(by Eric Ripert on food and wine website)
1. In a bowl, combine the corn oil and ginger and let stand at room temperature for at least 2 hours. Strain the oil.
2. With a very sharp knife, cut the tuna into 1/8-inch dice. In a large bowl, combine the tuna with 3 tablespoons of the ginger oil, 3 tablespoons of the cilantro and the jalapeƱo, wasabi, sesame seeds, scallion and lemon juice. Mix gently and season with salt and pepper.
3. Stand a 1 1/2-inch-tall and 2 1/4-inch-round mold or a biscuit cutter in the center of a salad plate. Fill the mold with tuna tartare, pressing gently. Lift off the mold. Repeat with the remaining tartare.
4. Drizzle the remaining ginger oil around each tartare and sprinkle with the tomato, the remaining tablespoon of cilantro and a squeeze of lemon juice. Stand 5 potato chips in a circular pattern in each tartare and serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (214g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 833 | ||
Calories from Fat: 725 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 80.6g | 107 % | |
Saturated Fat 6.7g | 33 % | |
Monounsaturated Fat 46.5g | ||
Polyunsanturated Fat 23.6g | ||
Cholesterol 51mg | 16 % | |
Sodium 81.9mg | 3 % | |
Potassium 548.9mg | 14 % | |
Total Carbohydrate 2.6g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 1.6g | ||
Protein 27g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 833
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