Recipe - Crispy Wasabi Potato Crusted Tuna

1 pound Centercut bluefin tuna
Salt
Freshly ground black pepper
1 tablespoon Wasabi powder
One fourth cup Water
1 lg White potato; peeled
2 tablespoon Olive oil
Drizzle of sesame oil
Sprigs of fresh chervil
2 ounce Caviar

EMERIL LIVE SHOW #EMIB07, CUPID'S DAY

Cut the tuna into 2 inch logs, 1 One half inches wide and 1 One half inches thick.
Season the tuna with salt and pepper. In a small bowl, whisk the wasabi and
water together to form a loose paste. Using the potato threader, cut the
potato into thin curllike pieces. Season the potatoes with salt and
pepper. Divide the potato curls between the tuna logs in individual piles.
Brush each piece of tuna with the wasabi mixture, coating each side of the
tuna completely. Place a piece of the tuna in the center of each pile of
potato curls. Wrap the potatoes entirely over each piece of tuna, tightly.
In a large saute pan, heat the olive oil. When the oil is hot, panfry the
tuna until golden brown, about 2 to 3 minutes on each side. Fry the tuna in
batches. Serve the tuna on a platter with a drizzle of sesame oil, chervil
and a dollop of caviar.

Yield: 6 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 22, 1998