Tuna Tots With Yuzu Vinaigrette Recipes

PARMESAN TATERS

Steps:

• Preheat the oven to 400 degrees F.
• Combine the tater tots and the olive oil in a bowl. Toss to coat, spread on a baking sheet and bake until golden brown and crisp, about 30 minutes.
• Remove the tater tots from the oven, season with salt and pepper and transfer to a mixing bowl. To the taters, add the garlic, parsley and cheese. Toss to combine and serve immediately.

YELLOWFIN TUNA TARTARE YUZU-WASABI VINAIGRETTE AND SESAME SEAWEED SALAD

Steps:

• Combine the mustard, vegetable, and extra-virgin olive oils in a cup with a pour spout.
• In a mixing bowl, combine the wasabi, lemon juice, rice vinegar, Dijon mustard, yuzu kosho, and soy sauce, and whisk well. Slowly add the oils, whisking constantly to emulsify. Taste for seasoning, add salt, and set aside.
• Place tuna in a glass or stainless steel bowl. Add the shallots and chives, and toss gently to combine. Drizzle about half of the vinaigrette over the tuna, and mix well. Let the tartar sit for 2 minutes; taste for seasoning, and add more of the vinaigrette or salt, to taste. Leftover vinaigrette will keep, refrigerated, for 1 week.
• To serve: shape 1/6 of the tuna tartar into a disc and place it in the center of a serving plate. Arrange 3 dollops of seaweed salad around the disc and garnish with 3 potato slices. Top tuna with a small spoonful of caviar, if desired.
• Place the wakame in a mixing bowl, and soak it in tepid water for 20 to30 minutes. Remove from water, squeeze dry, and trim away the tough spine. Cut into thin strips, and place in a large mixing bowl.
• In a separate bowl, combine the vinegar, salt, sugar, and both oils. Pour the dressing over the wakame, add the chile peppers, and toss. Sprinkle with the sesame seeds.
• Preheat an oven to 350 degrees. Peel the potatoes, and using a mandolin for best results (you can thinly slice with a knife, but you will not get the criss-cross pattern which makes these potatoes unique), slice them thin in a criss-cross pattern with the zig-zag part of a mandolin. Lay the slices onto a non-stick sheet pan, not overlapping, and brush them with clarified butter. Bake until crisp, about 12 minutes.

SPICY TUNA FLATBREAD

Steps:

• For the flatbread: Preheat the oven with a pizza stone to 500 degrees F. (If you don't have a pizza stone, sprinkle a sheet tray with flour or cornmeal.)
• Stretch each piece of Pizza Dough thinly, dusting with flour. Roll out each piece to wafer thin. Drizzle the dough with the olive oil, smearing evenly. Top with the shaved garlic, rosemary, sea salt and pepper. Transfer to the pizza peel (or upturned sheet tray). Bake until crispy, golden and bubbled up around edges, 2 to 4 minutes each piece.
• For the salad: Mix the mayonnaise, sour cream, lemon juice, Sriracha, sesame oil, and some kosher salt and pepper. Fold in the tuna.
• To serve: Break the crisp flatbread in pieces. Season with the flaked sea salt and drizzle with the aged balsamic. Top with a spoonful of salad and some greens.
• For the dough: In the bowl of a stand mixer, dissolve the sugar in the warm water. Sprinkle the yeast on top. Let stand until foamy, about 10 minutes.
• Add the olive oil and fine salt to the yeast mixture. Then use the dough hook to mix in the flour. Mix until the dough comes together. Add more flour as needed and allow the machine to knead the dough until smooth, about 10 minutes. Place the dough in an oiled bowl and turn to coat the surface. Cover the bowl with a towel and let stand in a warm place until the dough has doubled in size, about 1 hour.
• Turn out the dough onto a floured surface. Divide in 4 pieces. Form into 4 smooth, tight balls. Cover loosely with plastic wrap and set in a warm place to rise again for 30 minutes or in the refrigerator overnight.
• Once risen, use immediately or wrap and freeze until ready for use, for up to 2 weeks.

GRILLED ROMAINE WITH BLUE CHEESE-BACON VINAIGRETTE

Steps:

• Preheat the grill to high heat.
• Heat 1 tablespoon of the olive oil in a saute pan over high heat. Add the onions and bacon and cook until the bacon is crispy. To the same pan add the balsamic vinegar and 1 tablespoon of the olive oil and stir to combine. Remove from heat and set aside.
• Brush the romaine lettuce with the remaining 2 tablespoons of olive oil, place on the grill cut side down, and quickly sear.
• Serve the lettuce, cut side up, and drizzle the balsamic dressing over the lettuce. Sprinkle with blue cheese and garnish with cracked black pepper.