Slice tuna in 3/8-inch thick rounds. Place between plastic wrap and pound until 1/8-inch thick. Mix avocado, shallots, lemon juice, creme fraiche and wasabi. Lift off one side of plastic wrap from tuna and place a small amount of avocado mixture in center. Fold over tuna to enclose. Remove plastic wrap. Place on serving dish and drizzle with soy and olive oil. Heat peanut oil until very hot but not smoking and deep fry Taro until crisp. Drain on paper towels and place on top of tuna and serve. This recipe yields 2 servings. Source: "CHEF DU JOUR - (Show # DJ-9171) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-21-1999 by Joe Comiskey - firstname.lastname@example.org" Recipe by: Chef Susur Lee
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|Serving Size: 1 Serving (340g)|
|Recipe Makes: 2|
|Calories from Fat: 316 (64%)|
|Amt Per Serving||% DV|
|Total Fat 35.1g||47 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 22.6g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 53.5mg||16 %|
|Sodium 312.3mg||11 %|
|Potassium 1517.5mg||40 %|
|Total Carbohydrate 19.2g||6 %|
|Dietary Fiber 13.8g||55 %|
|Sugars, other 5.4g|
|Protein 31g||44 %|
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Calories per serving: 492
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