Tuna Tartare Wrapped in Smoked Salmon
12oz fresh yellow fin tuna thinly chopped (make sure the color is bright and pink/red)
3 tablespoons of home made mayonnaise
1 tablespoon on thinly chopped chives
1 tablespoon of small capers
4 dashes of green Tabasco
a pinch of salt
a pinch of black pepper
4 very thin slices of good quality smoked salmon
Mix all ingredients, except salmon in a bowl, trying not to make a past of the tuna. Adjust seasoning to taste. Keep refrigerated until last minute.
Line a 4oz ramequin with a piece of clear plastic film, then line the same with a slice of smoked salmon. Fill with the tuna tartare. Keep well chilled until time to serve
Ingredients for wasabi-cucumber dressing:
1 cup of home made mayonnaise
¼ cup of pureed cucumber (peeled, seeds removed)
¼ cup of Wasabi powder
1/8 cup of club soda
1 teaspoon of salt
Blend all the ingredients into a bowl and set aside in a cooler.
Ingredients for Parmesan Crisp:
6 oz Shredded parmesan cheese
Melt 1 ½ oz at a time in Teflon coated pan, until crisp (not burnt).
Carefully remove the tuna from its ramekin by pulling the plastic film out. Place in the center of the plate. Surround the tuna with wasabi-cumber dressing. Set the Parmesan crisp on the top of the tartare and serve with a French baguette.