Curried Tuna Tartare On Pappadam
Serves: 6
Hal Herzog
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
50
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
11 tbsps
Water11 tsps
Mayonnaise2 tsps
Sour Cream1
Salt340 g
Tuna Steak2 tbsps
Chives (finely chopped)1 small
Lemon (juice of)1 tsp
Vegetable Oil2 tsps
Onion (finely diced)1 tsp
Curry Powder2 tsps
Apple (finely diced)Directions:
1
Heat oil in small skillet over medium heat, add the onion, and cook for 1 to 2 minutes
2
Add the curry powder, apple, and banana, and cook for 4 to 5 minutes stirring continuously
3
Add 1 1/2 tablespoons water and cook for 4 minutes more, stirring
4
Remove from the heat and set aside until cool
5
(Make sure the curry sauce is cool before blending with the mayonnaise or it will separate
6
Add the curry mixture, mayonnaise, sour cream, salt, and pepper to the bowl of a food processor and blend until smooth
7
Add a little more water if the curry sauce is too thick
8
Set aside
9
Cut the tuna into 1/4-inch dice and place into a very cold bowl
10
Add the cucumber, 1 teaspoon of chives, 1/2 cup curry sauce, lemon juice, hot sauce and salt
11
Adjust the seasoning to taste
12
Cover and place into the refrigerator until ready to assemble
13
This can all be done up to 3 hours in advance
14
Heat 1/2-inch of oil in a small skillet over medium heat
15
When hot, add 2 or 3 pappadams at a time, turning them over when they start to curl
16
Cook until bubbles appear, or they start to turn golden brown, about 20 seconds
17
Do not allow them to get to dark or they will have a burnt flavor
18
Remove and drain on a paper towel
19
Keep them in a warm oven until ready to use up to 2 hours; this will dry them out and keep them crisp
20
Arrange 1 teaspoonful of the tuna tartare on each mini pappadam, and garnish with the remaining chopped chives