Tuna tartare napoleon

Ingredients Tartare: 8 ounces Grade A yellowfin tuna 4 baby gherkins 1 teaspoon capers 1 shallot 1 tablespoon extra-virgin olive oil 1/2 teaspoon lemon juice Salt and freshly ground black pepper 2 pappadams Beet pickle: 1 beetroot 1 tablespoon rice vinegar

1 tablespoon sugar 1 cup water 1 sprig fresh thyme 1 sprig fresh rosemary 1 bay leaf 3 black peppercorns Pinch salt 1 teaspoon mustard (recommended: Pommery de Meaux) Garnish: 1/4 teaspoon truffle oil 4 sprigs fresh dill 4 caper berries Directions For the tartare:

Dice the tuna into small pieces. Finely chop the gherkins, capers and shallot and add to the tuna. Mix in the olive oil, lemon juice, salt and pepper. Form into quenelles and store in the refrigerator. Cut the pappadams into 4 and deep-fry until golden.

For the beet pickle:

Cut the beet into small dice and add to a saucepan with the rest of the ingredients except for the mustard. Cook on low heat until the beets are semisoft. Remove from the heat and allow the beets to cool in the liquid. Mix in the mustard.

To plate:

Stack the tuna quenelles in layers on top of the pappadams and arrange the beets around the side. Finish with a drizzle of truffle oil, a sprig of dill and a capperberry on top of the tuna.

Read more at: http://www.foodnetwork.com/recipes/rachael-rays-tastytravels/napoleon-of-tuna-tartarerecipe/index.html?oc=linkbackSteps

1. 1
Place 2 cups chickpea flour and 1 tsp. (5 ml) coarsely ground pepper into a mixing bowl.

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Add 1 tsp. (5 ml) ground cumin and 1/2 tsp. (2.5 ml) salt.

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Toss in 1 peeled, crushed garlic clove and mix well.

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Pour in 1/4 cup (2 oz.) water.

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Mix together until a firm, dry dough forms.

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Knead the dough for approximately 5 minutes or until it is smooth.

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Roll the dough into the shape of a log approximately 2 inches (5 cm) thick and 6 inches(15 cm) long.

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Cut the dough into 12 slices, each slice approximately 1/2 inch (1.25 cm)

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Brush oil onto each slice with a pastry brush.

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Roll one piece at a time into a very thin circle approximately 6 to 7 inches (15 to 18 cm)

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Sprinkle each thin circle with cayenne pepper.

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Transfer the thin circles onto 2 large baking sheets.

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Bake in the oven for 15 to 25 minutes at 300 degrees F (150 degrees C) or until the wafers are crisp and dry.

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Allow to cool completely.

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If you are not ready to serve your poppadoms, you may store them in an airtight container once they have cooled.

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Heat 1/2 tsp. (2.5 ml) of oil in a frying pan.

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Place 1 or 2 poppadoms into the oil and turn them over when the edges begin to curl.

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Remove the poppadoms before they begin to brown.

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Place your homemade poppadoms onto paper towels while you continue cooking the rest.

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Serve warm

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EditTips

Traditionally poppadoms are spicy, but you can make plain ones by omitting the cayenne pepper in this recipe. The flavor of this poppadom recipe can be altered slightly with the addition of herbs, peppercorns or chiles. You may also substitute other lentil or cereal flours in place of chickpea flour for different textures.