Citrus Marinated Asparagus Salad with Tuna Tartare

Name: Citrus Marinated Asparagus Salad with Tuna Tartare on Pappadoums
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 to 12 ounces corn oil for frying; 1 package pappadoums (can buy at Indian specialty store), cut into wedges; Juice of 2 oranges; Juice of 2 lemons; 1 tablespoon chopped garlic; 3 tablespoons balsamic vinegar; 4 tablespoons grapeseed oil; 1/2 bunch chives, sliced thin; 2 ounces mint, fine chiffonade; 6 to 8 ounces fresh tuna, number 1 or sushi grade if possible; 1 -ounce truffle oil; 1/8 cup chopped scallions; Salt and pepper; 2 bunches asparagus; Cracked white or black pepper; Tobiko or flying fish roe for garnish, if desired

Servings: persons

8 to 12 ounces corn oil for frying
1 package pappadoums (can buy at Indian specialty store), cut into wedges
Juice of 2 oranges
Juice of 2 lemons
1 tablespoon chopped garlic
3 tablespoons balsamic vinegar
4 tablespoons grapeseed oil
1/2 bunch chives, sliced thin
2 ounces mint, fine chiffonade
6 to 8 ounces fresh tuna, number 1 or sushi grade if possible
1 -ounce truffle oil
1/8 cup chopped scallions
Salt and pepper
2 bunches asparagus
Cracked white or black pepper
Tobiko or flying fish roe for garnish, if desired

1
In a medium sauce pan heat oil to approximately 350 degrees F or until 1 to 2 drops of water react.
2
Add pappadoums and cook until golden.
3
Remove, place on a towel to dry.
4
In a medium bowl, whisk orange juice, lemon juice, garlic, balsamic vinegar, grapeseed oil, chives and mint and season to taste.
5
Chop or mince tuna with a spoon and place in small bowl.
6
Add truffle oil, scallions and a touch of chili oil and season to taste.
7
In salted, boiling water, cook asparagus for 15 seconds, then remove and shock in cold, salted water.
8
Remove when cool.
9
Plate asparagus and drizzle with vinaigrette.
10
Arrange pappadoums at bottom of plate and top with tartare.
11
Garnish with fresh cracked white pepper or black.
12
If you want use tobiko or flying fish roe for color and garnish.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 to 12 ounces corn oil for frying, 1 package pappadoums (can buy at Indian specialty store), cut into wedges, Juice of 2 oranges, Juice of 2 lemons, and more.

Yes, Citrus Marinated Asparagus Salad with Tuna Tartare on Pappadoums falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Citrus Marinated Asparagus Salad with Tuna Tartare on Pappadoums

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions