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the appetizer:

Enjoy classic restaurant favorites from the Tavern on the Green by Kay LeRoy and Jennifer Oz LeRoy, with recipes like Black Pepper Orzo with Lamb Sausage, Feta, and Mint; Tuna Tartare on Ruffled Chips; and Smoked Chicken, Wild Rice and Apricot Salad

Cookbook

 

Tuna Tartare on Ruffled Chips

Tuna Tartare

Serves 10; May be doubled

 

Pieces of diced ahi sparkle like jewels in this glamorous appetizer, a good choice for a dressy cocktail party.

Japanese hot mustard is sold in small tubes; look for it in Asian markets and well-stocked food stores. For the ruffled potato chips, use the tube-packed commercial variety, which are typically very good and remain whole while others often arrive mostly broken.

Do not assemble these pretty appetizers too far in advance, or the chips will get soggy

 

Ginger Soy Dressing

  • 1 small egg yolk (or use about 2/3 of a large yolk)
  • 1/2 teaspoon peeled and grated fresh ginger
  • 1/2 small garlic clove, finely chopped
  • 1 teaspoon Japanese prepared hot mustard
  • 2 teaspoons mirin (Asian sweet wine)
  • 2 teaspoons low-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 1/4 cup peanut oil
  • 1-1/2 tablespoons Asian sesame oil
 
  • 12 ounces sushi-grade ahi tuna fillet, cut into 1/8-inch dice
  • 2 shallots, finely chopped
  • 2 tablespoons snipped chives, plus a handful of longer pieces
  • Salt and freshly ground black pepper
  • 30 ruffled or plain potato chips

In a mini-prep or standard food processor, combine the egg yolk, ginger, garlic, mustard, mirin, soy sauce, and rice vinegar and process until smooth. With the motor running, very slowly drizzle in the peanut and sesame oils and process just until emulsified. Transfer this dressing to a bowl cover, and refrigerate up to 2 days.

In a bowl, toss together the tuna, shallots, snipped chives, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add just enough of the dressing to moisten the mixture thoroughly and toss again (do not add so much that the mixture is soupy; reserve any remaining dressing for a green salad). The tuna is best served immediately, but it can be covered and refrigerated for up to 30 minutes.

Arrange the potato chips on a large platter and scoop a generous dollop of tuna tartare onto each chip. Scatter with the remaining chive pieces and place on a buffet or pass at once.

 
  • from:
    Tavern on the Green
  • by Kay LeRoy and Jennifer Oz LeRoy
  • Artisan 2009
  • 310 pages; Hardback; $35.00 (US) $39.95 (CAN)
  • ISBN-10: 157965357X
  • ISBN-13: 9781579653576
  • Recipe reprinted by permission.

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This page created March 2009


 


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