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Tuna Tartare with Jerusalem Artichoke Chips and Aioli - MARCUS MOORE, CROWN CASINO

  • 6servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B12, C, E, P
MineralsZinc, Natrium, Silicon, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 500g tuna yellow-fin in tartar size

  2. 1 red onion in brunoise

  3. 2 tablespoons chopped capers

  4. 1 lemon zest

  5. salt and black-pepper

  6. 3 tablespoons high quality olive oil

  7. lemon juice

  8. 5 Jerusalem artichokes peeled and cut in smaller pieces

  9. 1 potato peeled and cut in smaller pieces

  10. cup water

  11. cream

  12. an egg-yolk

  13. 1 teaspoon Dijon mustard

  14. 1 tablespoon lemon juice

  15. clove garlic

  16. 100ml olive oil

  17. 100ml sunflower oil

  18. salt and pepper

  19. 3 Jerusalem artichokes, brushed and cut in thin slices on a mandolin

  20. oil, for deep frying

Instructions Jump to Ingredients ↑

  1. Combine tuna, onion, capers, zest, salt, pepper and olive oil. Add a little lemon-juice just before serving, not before.

  2. Boil the artichokes and potatoes in water and cream until tender. Mix artichokes and potatoes in a blender to a smooth puree, allow to cool down in the blender.

  3. When the mixture is cold add egg yolk, mustard, lemon juice and garlic in the blender mix until smooth. Add the oil like doing a mayonnaise. Season with salt and pepper.

  4. For the Jerusalem artichoke chips:

  5. Deep fry the artichoke in 220C oil until light golden colour.

  6. Drain onto absorbent paper.

  7. To assemble:

  8. Divide tartare among serving plates, using a ring mould if desired. Garnish with aioli and artichoke chips.

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