Appetizer, Fish, Salad, Side Dish

Yellowtail Tuna Tartare Salad with Chioggia Beet Chips

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After the previous marathon of cooking each and every ingredient in a separate dish I decided to scale things down a bit and combine some things into one dish.  The first thing I decided to prepare was the tuna.  I always try and cook or eat the fish I get as soon as I can so that I don’t lose any of that fresh from the ocean goodness.  Because this tuna is such good quality and so fresh I decided to eat it raw in a tartare on a bed of the arugula with little fried beet chips as a garnish.  It came out amazing!

The beets and the tuna have a future together.

The beets and the tuna have a future together.

The idea for this came pretty simply.  I had already decided to use the tuna in a tartare and put it on a bed of arugula.  I found this yummy recipe for tuna tartare on The Meaning of Pie and it said to serve the tartare with chips or crackers.  I thought that was a good idea so I decided to throw something fried and crispy on top of my tuna tartare salad but I hadn’t yet decided what… fried wontons? potato chips?  There are so many options.  Then I was researching what to do with the beets and I found out that these beets are gorgeous inside.  Red and white striped like a candy cane!  However, if they are boiled or roasted the stripes bleed and they come out sorta just pink.  Still pretty but I wanted to see if there was a way I could keep the stripes.  Then I came across this recipe for soup and FRIED beet chips on Lisa is Cooking.  When they are fried they keep their pretty stripes so that was settled.  Fried beet chips on my tuna tartare salad.  Here’s the full recipe of what I made:

Delightful Recipe

Serves 4

INGREDIENTS

  • 1 pound Yellowfin tuna, raw, and the best you can acquire
  • 2 tablespoon mayonnaise
  • 2 1/2 teaspoon soy sauce
  • 1 ripe avocado
  • 1 teaspoon sriracha (a Thai hot-sauce made of chiles and garlic)
  • 1 teaspoon sesame seeds
  • one bunch green onions, thinly sliced, white and light green parts
  • 1 bunch of chioggia beets, washed, scrubbed and trimmed
  • Canola oil for frying
  • 1 bunch of baby arugula

 

  • Slice the tuna with a very sharp knife into small cubes.
  • Chop avocado into similar sized cubes and set aside.
  • Mix the mayonnaise, soy sauce, srirachi, and a little salt and pepper. Pour some of the sauce over the fish and mix it to combine.  Fold in the avocado and half of the green onions.  Add more sauce to taste and set aside.
  • With a very sharp knife or a mandolin, slice beets into very thin slices (the width of a potato chip).  Heat 2 inches of oil in a dutch oven until it shimmers.  Toss beets into oil and fry until they are just starting to brown at the edges.  Remove them with a slotted spoon to a paper towel lined plate.  Let cool and crisp up.
  • Place arugula on plates and pile the tuna salad on top.
  • Garnish with sesame seeds and remaining green onion.
  • Sprinkle beet chips over top as a garnish.

 

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