|
|
Tuna Tartar with Coconut Foam
"This was inspired by a similar tuna preparation I enjoyed in Hawaii,” says chef Thomas Ciszak, partner in Chakra restaurant in Paramus. “The coconut is a typical Polynesian flavoring for tuna. I added some ingredients and changed the preparation of the original. Traveling is one of my passions and always inspires me as a chef."
Do you like this story?
Serves: 4
Ingredients:
12 oz center cut -sushi grade tuna filet
½ oz tapioca
6 sprigs chives
Pinch of saffron
1 oz high quality lemon oil
I lime
8 oz of coconut milk (unsweetened)
1 stalk lemon grass
2 oz ginger
1 red thai chili
3 kaffir leaves
Method of preparation:
To make the coconut foam, fill a small sauce pot with coconut milk . Add sliced ginger, thai chili, chopped lemongrass and sliced kaffir lime leaves. Add juice of one lime. Season with salt.
Bring to a simmer and immediately remove from the heat. Cool down and strain.
To create a foamy consistency, blend the sauce with hand blender and skim from the top to serve.
To make the tuna tartar, soak the tapioca in 1 cup of water for about 8 hours.
Cook tapioca gently with water, a pinch of salt and saffron until see through. Strain and refrigerate.
Cut tuna filet in large dices. Cut the chives into ½ inch sticks and add to the tuna. Add the tapioca. Season with salt, pepper, and lemon oil.
