Travel Reference
In-Depth Information
120
120
Poke of Tuna with Crispy Wonton
Chips and Grapeseed Oil Salad
Whisk first four dressing ingredients together. Slowly
drizzle in oil until an emulsion is formed. Season.
DRESSING FOR GREENS
1 cup rice wine vinegar
2 shallots, minced
In another bowl, combine marinade ingredients and
check for seasoning. Mix diced tuna with marinade.
2 tablespoons each chopped
parsley, chives, and chervil
3 tablespoons Dijon mustard
1½ cups grapeseed oil
Toss micro greens with dressing. Assemble five quar-
ters of wonton on a 10-inch plate. Place micro green
salad and tuna poke on wonton. Garnish with mari-
nade and fried taro strips.
Salt and pepper to taste
TUNA
12 ounces sushi-grade tuna,
diced ½ inch
.
YIELD
,
Serves 4
MARINADE FOR TUNA
¼ cup Ko-choo-jung
(Korean hot bean paste)
¹/
8
cup Dijon mustard
1 teaspoon roasted sesame seed,
pulverized
1 teaspoon red wine vinegar
2 tablespoons minced scallions
FINAL PLATING
½ cup organic micro greens
8 wonton skins, cut into quarters,
fried and seasoned
Fried taro strips
