Ingredients Jump to Instructions ↓

  1. 1 teaspoon 5ml Vegetable oil

  2. 2 teaspoons 10ml Finely-diced onion

  3. 1 teaspoon 5ml Curry powder

  4. 2 teaspoons 10ml Finely diced apple

  5. 1/2 Banana - finely diced

  6. 1 1/2 tablespoons 22ml Water

  7. 1 1/2 teaspoons 7 1/2ml Mayonnaise

  8. 2 teaspoons 10ml Sour cream Salt - to taste Freshly-ground black pepper - to taste

  9. 12 oz 340g Tuna steak

  10. 1/2 cup 118ml Peeled seeded cucumber in

  11. 1/8" dice

  12. 2 tablespoons 30ml Finely-chopped chives Juice of

  13. 1/2 small lemon

  14. 8 Hot sauce - or to taste

  15. 1 1/2 cups 355ml Vegetable oil

  16. 1 Plain pappadams - (1 1/4" dia)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat oil in small skillet over medium heat, add the onion, and cook for 1 to 2 minutes. Add the curry powder, apple, and banana, and cook for 4 to 5 minutes stirring continuously. Add 1 1/2 tablespoons water and cook for 4 minutes more, stirring. Remove from the heat and set aside until cool. (Make sure the curry sauce is cool before blending with the mayonnaise or it will separate.) Add the curry mixture, mayonnaise, sour cream, salt, and pepper to the bowl of a food processor and blend until smooth. Add a little more water if the curry sauce is too thick. Set aside. Cut the tuna into 1/4-inch dice and place into a very cold bowl. Add the cucumber, 1 teaspoon of chives, 1/2 cup curry sauce, lemon juice, hot sauce and salt. Adjust the seasoning to taste. Cover and place into the refrigerator until ready to assemble. This can all be done up to 3 hours in advance. Heat 1/2-inch of oil in a small skillet over medium heat. When hot, add 2 or 3 pappadams at a time, turning them over when they start to curl. Cook until bubbles appear, or they start to turn golden brown, about 20 seconds. Do not allow them to get too dark or they will have a burnt flavor. Remove and drain on a paper towel. Keep them in a warm oven until ready to use up to 2 hours; this will dry them out and keep them crisp. Arrange 1 teaspoonful of the tuna tartare on each mini pappadam, and garnish with the remaining chopped chives. This recipe yields ?? servings.


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