INGREDIENTS NEEDED

  • 2 pieces scallions (minced)
  • .25 bunch chives (minced)
  • 1 shallot (minced)
  • 3 tablespoons burnt soy dressing (recipe attached)
  • 1 teaspoon lemon zest
  • 1 teaspoon 
  • virgin
  • 12oz saku tuna 
  • 2 oz wasabi tobiko
  • 4 teaspoons crème fraiche
  • 1 pound taro root
  • 1 lemon juiced
  • 4 bunches fresh chives
  • 1 cup extra virgin olive oil 
  • 2 scallions (whites only)
  • 1 cup soy sauce
  • 3 tablespoon Shallot, brunoise
  • 2 tablespoon Cilantro, mince
  • 1 ¼ cup blended oil
  • ¼ cup sherry vinegar
  • 2 quarts vegetable oil
  • Salt and pepper

TARO ROOT CHIPS

  • Peel taro and cut lengthwise into fourths
  • On a mandolin, slice 1/8 inch thick.
  • Heat vegetable oil to 325⁰ F.
  • Add taro root in two batches, keep oil moving.
  • Remove when chips become light golden brown and crisp
  • Place onto rack or dry paper towel and season with salt.

BURNT SOY VINAIGRETTE

  • Brunoise 3 tablespoons of shallot; mince 2 tablespoons cilantro.
  • Using a bain marie, mix in the soy sauce, shallot and cilantro.
  • Heat the oil in a small pot until smoking.
  • Slowly pour in the hot oil into the base. Cool to room temperature.
  • Add Sherry vinegar.
  • Salt and black pepper to taste.

CHIVE OIL

  • Minced chives and add to blender
  • Add oil and blend on high for 3 minutes until the warmth of oil can be felt through the blender.
  • Remove into a fine sieve lined with cheese cloth.
  • Place into fridge for 4 hours allowing oil to drip, do not force excess oil through.
  • Set asid

CRÈME FRAICHE

  • Combine crème fraiche with ½ lemon juice, ¼ teaspoon black pepper, salt to taste.
  • Set aside.

ASSEMBLY

  • Smear 1 tablespoon crème fraiche in a circular pattern on bottom of plate
  • With a 3 inch round ring mold add 3 ounces into mixture; pat
  • Top with ½ ounce wasabi tobiko and remove ring mold.
  • Lightly drizzle chive oil around and  garnish with taro chips into top of tartare.

TUNA

  • Mince raw tuna and combine with 5 tablespoons vinaigrette, 1 tablespoon minced shallot, 2 teaspoons minced chives, 1 teaspoons minced scallion (only whites) and  ½ lemon juice. 
  • Season with SP.
  • Set asid

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