Spicy Tuna Tartare Recipe

Inspired by Crow Bar

Time45m

Serves2

Avocado, cilantro, poke marinade, spiced taro chips

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Ingredients

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1
Prepare the Tuna
Dice the sushi-grade tuna into small cubes, approximately 1/2 inch in size, and place in a mixing bowl.
2
Add Avocado
Cut the avocado in half, remove the pit, and scoop the flesh into the bowl with the tuna. Gently mix to combine.
3
Add Cilantro
Finely chop the fresh cilantro and add it to the bowl. Stir gently to incorporate without mashing the avocado.
4
Mix with Marinade
Pour the poke marinade over the mixture and stir gently until all ingredients are well coated.

5
Prepare the Taro
Peel the taro root and slice it thinly using a mandoline or sharp knife, aiming for about 1/8 inch thickness.
6
Season the Chips
In a mixing bowl, combine the sliced taro, olive oil, paprika, and salt. Toss until all pieces are evenly coated.
7
Bake the Chips
Preheat the oven to 375°F (190°C). Spread the seasoned taro slices in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden and crispy, flipping halfway through.
8
Cool the Chips
Once baked, remove the chips from the oven and let them cool on the baking sheet. They will continue to crisp up as they cool.