Ingredients
TARTARE:
1 1/2 pounds fresh tuna, cut into 1/4 inch dice
1/2 cup finely chopped scallions
2 T finely grated fresh ginger
1 jalapeno, seeds removed, finely chopped
3 T olive oil
2 T sesame oil
1 T rice wine vinegar
1/4 cup cilantro, finely chopped
salt and freshly ground pepper
TARO CHIPS:
3 cups peanut oil
1 medium taro root, thinly sliced
MISO GLAZE:
1/4 cup miso paste
1/4 cup hot water
1 T honey
Preparation
Combine all Tartare ingredients in large bowl and season with salt and pepper. Cover and regrigerate for at least one hour Taro Chips: Heat peanut oil in large saucepan to 325 degrees. FRy taro slices in several batches, stirring frequently with a slotted spoon until chips are lightly golden. Drain on paper towels. MISO Glaze: Mix ingredients in a small bowl until smooth
Brush each taro chip with the miso glaze. Spoon a tablespoon of tartare onto each chip, arrange on a platter and drizzle with more glaze.
