Porciones: 2Preparación: 15 minutosIngredientes1 filet Albacore tuna, cut into dice-sized piecesFor the salad:1 head celery1 bunch chives1 bunch radish5 pieces Serrano chili5 pieces scallions1 bunch freshly picked cilantro1 Thai chili1 shallotFor the fish sauce vinaigrette:1 part fish vinegar1 part brown sugar½ part lime juice1 Serrano, de-seeded1 Thai chili2 cloves garlic¼ part olive oilfor the spicy avocado mayo:1 part mayonnaise½ part avocado½ of a jalapeño, de-seededchopped cilantro (for color)salt and freshly-squeezed lime juice, to tastefor the crispy shallots:1 whole shallot, thinly slicedall-purpose flour (to dredge)canola oiltostada (can be purchased from a speciality market)Direcciones1. First, make the spicy avocado mayo. Blend all ingredients except for the mayo. Once well-blended, whisk in the mayo.2. Next, make the fish vinaigrette by whisking all of the ingredients together. Set aside.3. Fry the shallots: Dredge shallots in flour. Shake off excess amount, fry in oil. (This step can be skipped at home by using store-bought crispy shallots from an Asian market or specialty food store.)4. Make the salad. thinly slice all above ingredients. Toss well.5. Now it's time to assemble. Toss the tuna in the fish vinaigrette and spoon over the crispy tostada (optional). Top with the salad, crispy shallots, and drizzle with the spicy avocado mayo. Enjoy.De Chef's Night Out: Dale Talde
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