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."

Serves: 4

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.

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