Crispy Wasabi Potato Crusted Tuna

1. 1

   Cut the tuna into 2 inch logs, 1 1/2 inches wide and 1 1/2 inches thick.

2. 2

   Season the tuna with salt and pepper.

3. 3

   In a small bowl, whisk the wasabi and water together to form a loose paste.

4. 4

   Using the potato threader, cut the potato into thin curl-like pieces.

5. 5

   Season the potatoes with salt and pepper.

6. 6

   Divide the potato curls between the tuna logs in individual piles.

7. 7

   Brush each piece of tuna with the wasabi mixture, coating each side of the tuna completely.

8. 8

   Place a piece of the tuna in the center of each pile of potato curls.

9. 9

   Wrap the potatoes entirely over each piece of tuna, tightly.

10. 10

    In a large saute pan, heat the olive oil.

11. 11

    When the oil is hot, pan-fry the tuna until golden brown, about 2 to 3 minutes on each side.

12. 12

    Fry the tuna in batches.

13. 13

    Serve the tuna on a platter with a drizzle of sesame oil, chervil and a dollop of caviar.

* Per serving · 4 servings · Values may vary.

No additional tips available.