Crispy Wasabi Potato Crusted Tuna
Serves: 6
1 lb. center-cut bluefin tuna
Salt
Freshly ground black pepper
2 Tbs. 100% Real Wasabi Paste
1 large white potato, peeled
2 Tbs. Olive oil
Drizzle of sesame oil
Sprigs of fresh chervil
2 oz. Caviar
Potato threader
Cut the tuna into 2 inch logs, 1 ½ inches wide and 1 ½ inches
thick. Season the tuna with salt and pepper.
Using the potato threader, cut the potato into thin curl-like pieces.
Season the potatoes with salt and pepper. Divide the potato curls between
the tuna logs in individual piles.
Brush each piece of tuna with Wasabi paste, coating each side of the
tuna completely. Place a piece of tuna in the center of each pile of
potato curls. Wrap the potatoes entirely over each piece of tuna, tightly.
In a large sauté pan, heat the olive oil. When the oil is hot,
pan-fry the tuna until golden brown, about 2 to 3 minutes on each side.
Fry the tuna in batches.
Serve the tuna on a platter with a drizzle of sesame oil, chervil
and a dollop of caviar.
Recipe courtesy of Emeril Lagasse