Ahi Tartare with Taro Chips
Fresh ahi prepared in this manner is a wonderful variation of steak tartare. If taro root is not available for the chips, sweet potatoes will work just as well. If you are not absolutely sure about the safety of the egg yolks at your market, substitute the heavy cream.
- Egg Yolk - 2 (alt 2 tablespoons heavy cream)
- Hawaiian Salt - To taste (alt. kosher salt)
- Freshly ground black pepper to taste
- Wasabi Powder - 1 teaspoon
- Lemon Juice - 2 tablespoons, fresh
- Soy Sauce - 1 teaspoon
- Extra Virgin Olive Oil - 2 tablespoons
- Maui - 2 tablespoons (alt. other sweet white onion), finely chopped
- Cornichon pickles - 2 tablespoons, finely chopped
- Capers - 2 tablespoons, chopped
- Herbs - 2 tablespoons minced fresh (parsley, chervil, tarragon, chives)
- Ahi Tuna - 8 oz, cut into 1/4-inch dice
- Taro Chips
- Taro root - 1, peeled, thinly sliced, and soaked in cold water (alt. 1 large sweet potato)
- Peanut Oil - For frying
- Hawaiian or Kosher Salt - To taste
- Lettuce - 2 cups, leaves
To make the tartare: Combine the egg yolks or cream, salt, pepper, wasabi powder, lemon juice, and soy sauce in a bowl. Gradually whisk in the olive oil. Add the onion, cornichons, capers, and herbs. Just before serving, toss the diced ahi with this dressing.
To make the chips: Drain the taro root or sweet potato chips and pat dry with paper towels. In a wok or deep fryer, heat 1 inch of oil to 375 F., or until almost smoking. Add the chips and fry for 2 to 3 minutes, turning, until they brown and are cooked through. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt.
To serve: Divide the lettuce leaves among four salad plates and top each with one-fourth of the tartare. Serve with taro chips on the side.