Ingredients Jump to Instructions ↓

  1. 1 large parsnip (4 to 5 ounces), peeled

  2. Vegetable oil for deep frying

  3. Salt

Instructions Jump to Ingredients ↑

  1. Using a vegetable peeler, cut paper-thin strips lengthwise from top to bottom of the parsnip, turning it as you work, making about 40 strips, about 10 strips per serving.

  2. Heat 4 inches of oil in a large pot or electric fryer to 360ºF.

  3. Drop the strips, all at one time, into the hot oil. Be very careful as the hot oil may splatter. Using a slotted spoon or spatula, gently stir the strips around in the oil until golden brown, about 1 minute. Remove and drain on paper towels. Sprinkle with salt to taste.

  4. Divide into four equal portions and stack on top of each tuna steak.

  5. Yield : 4 servings


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