Ingredients Jump to Instructions ↓

  1. 8 to 12 ounces corn oil for frying

  2. 1 package pappadoums (can buy at Indian specialty store), cut into wedges

  3. Juice of 2 oranges

  4. Juice of 2 lemons

  5. 1 tablespoon chopped garlic

  6. 3 tablespoons balsamic vinegar

  7. 4 tablespoons grapeseed oil

  8. 1/2 bunch chives, sliced thin

  9. 2 ounces mint, fine chiffonade

  10. 6 to 8 ounces fresh tuna, number

  11. 1 or sushi grade if possible

  12. 1-ounce truffle oil

  13. 1/8 cup chopped scallions

  14. Salt and pepper

  15. 2 bunches asparagus

  16. Cracked white or black pepper

  17. Tobiko or flying fish roe for garnish, if desired

Instructions Jump to Ingredients ↑

  1. In a medium sauce pan heat oil to approximately 350 degrees F or until 1 to 2 drops of water react. Add pappadoums and cook until golden. Remove, place on a towel to dry.

  2. In a medium bowl, whisk orange juice , lemon juice , garlic, balsamic vinegar, grapeseed oil , chives and mint and season to taste.

  3. Chop or mince tuna with a spoon and place in small bowl. Add truffle oil, scallions and a touch of chili oil and season to taste. In salted, boiling water, cook asparagus for 15 seconds, then remove and shock in cold, salted water. Remove when cool.

  4. Plate asparagus and drizzle with vinaigrette . Arrange pappadoums at bottom of plate and top with tartare. Garnish with fresh cracked white pepper or black. If you want use tobiko or flying fish roe for color and garnish.


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