Prosciutto and pickle tuna tartare, imperial roll chips

6 to 8 servingsPreparation: 10 to 15 minutesCook: 3 to 4 minutes
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Prosciutto and pickle tuna tartare, imperial roll chips

6 to 8 servingsPreparation: 10 to 15 minutesCook: 3 to 4 minutes

In collaboration with Fumoir Grizzly

Ingredients

8 sheets imperial roll pasta, cut into triangles, fried

6 slices prosciutto, cut into small strips (DL code: 163194)

500ml (2 cups) Fumoir Grizzly thawed cubed tuna (DL Code: 322621)

15ml (1 tablespoon) chopped capers (DL code: 421348)

45ml (3 tablespoons) dill pickles and 15ml (1 tablespoon) juice (DL Code: 328678)

15ml (1 tablespoon) Meaux mustard (DL Code: 467605)

15ml (1 tablespoon) Dijon mustard (DL Code: 394543)

2.5ml (1/2 tsp.) pureed ginger (DL Code: 326360)

Juice of ½ lime (DL Code: 335546)

15ml (1 tablespoon) Worcestershire sauce (Code: 236096)

45ml (3 tablespoons) chopped Italian parsley (DL Code: 336116)

45ml (3 tablespoons) chopped French shallots (DL Code: 336352)

45ml (3 tablespoons) olive oil (DL code: 193597)

5ml (1 teaspoon) salt (DL Code: 192811)

Ground pepper (DL Code: 465823)

Preparation

Preheat fryer oil to 175°C (350°F).

  1. Cut pasta sheets into triangles. Fry the sheets in the deep fryer for 3 to 4 minutes, turning regularly, then set aside.

  2. Cut prosciutto into julienne strips and set aside.

  3. In a bowl, combine tuna, prosciutto julienne and remaining ingredients. Add ground pepper.

  4. Place the tuna tartare on plates, served with the fried imperial roll pasta.

Made with

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