Causa de Atun aleta Amarilla
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Credit: Emmanuel Piqueras, Chef, Panca, New York
The National Culinary Review, January 2012
2 lbs. Peruvian yellow or Yukon gold potatoes
½ cup canola oil
¼ cup lime juice
3 t. ají amarillo paste
Salt and fresh-ground black pepper, to taste
4 green onions, white and green parts, chiffonade, divided
Rocoto paste, to taste
1½ lbs. ahi yellowfin tuna (center cut)
1 pinch chopped fresh ginger
5 t. soy sauce
2 t. toasted sesame seeds
½ t. mayonnaise
1 avocado, peeled, pitted, sliced just before serving
1. Put potatoes in large hotel pan with a dash of water and salt; cover with aluminum foil. Bake in preheated 350°F oven for 35 minutes, or until fully tender. When cool enough to handle, peel. Put through ricer or mash until smooth. Add canola oil, lime juice, ají amarillo paste, and salt and fresh-ground black pepper. Add chiffonade from 2 green onions, a pinch of rocoto paste and salt. Mix to achieve uniformly smooth texture. Set aside.
2. Cut ahi tuna into small dice (tartare-style); mix with ginger, remaining green onion chiffonade, rocoto paste, soy sauce, sesame seeds and mayonnaise. Add salt and pepper, as needed.
3. To serve: Press potato dough halfway up sides of 8-10 individual metal ring molds, each measuring 2 inches in diameter by approximately 2 inches high. Place molds on serving plates, carefully remove rings. Top with tuna tartare and avocado slices
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