Citrus Marinated Asparagus Salad With Tuna Tartare On Pappadoums
Serves: 5
Carter Wolf
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
50
Sourness
43
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
340 g
Corn Oil (for frying)1 tbsp
Garlic (chopped)3 tbsps
Balsamic Vinegar4 tbsps
Grapeseed Oil1 cup
Scallions (chopped)1
Salt2 bunches
AsparagusDirections:
1
In a medium sauce pan heat oil to approximately 350 degrees F or until 1 to 2 drops of water react
2
Add pappadoums and cook until golden
3
Remove, place on a towel to dry
4
In a medium bowl, whisk orange juice, lemon juice, garlic, balsamic vinegar, grapeseed oil, chives and mint and season to taste
5
Chop or mince tuna with a spoon and place in small bowl
6
Add truffle oil, scallions and a touch of chili oil and season to taste
7
In salted, boiling water, cook asparagus for 15 seconds, then remove and shock in cold, salted water
8
Remove when cool
9
Plate asparagus and drizzle with vinaigrette
10
Arrange pappadoums at bottom of plate and top with tartare
11
Garnish with fresh cracked white pepper or black
12
If you want use tobiko or flying fish roe for color and garnish