Tuna Tartar Recipe
Charred Poblanos, Lemon, Crisped Rice Paper, Crème Fraiche
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Ingredients
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Tuna Tartar Ingredients
Method
Preparation Instructions
- 1
Char the Poblano Peppers
Preheat your grill or broiler. Place the poblano peppers on the grill or under the broiler and cook until the skin is charred and blistered, about 10-15 minutes. Turn occasionally for even charring. Once charred, remove from heat, place in a bowl, cover with plastic wrap, and let steam for 10 minutes. After steaming, peel off the charred skin, remove the seeds, and dice the peppers.
- 2
Prepare the Tuna Tartar
In a mixing bowl, combine the diced tuna, charred poblano peppers, lemon juice, olive oil, salt, black pepper, and chopped chives. Mix gently to combine all ingredients without mashing the tuna.
- 3
Prepare the Crisped Rice Paper
Soak the rice paper sheets in warm water for about 10 seconds until pliable. Remove and let excess water drip off. Using a hot skillet, crisp the rice paper on both sides until golden and crunchy. Set aside.
- 4
Plate the Dish
On a serving plate, place a generous scoop of the tuna tartar in the center. Drizzle with crème fraiche and serve with the crisped rice paper on the side for dipping or as garnish.
