Ahi Carpaccio with Crispy Artichokes, Wasabi Caviar, and Lemon Oil

Joined Mar 11, 2007
6 oz. sashimi grade ahi(yellowfin tuna)
1ea. large artichoke
1 ea. lemon
1 oz. wasabi flavored tobiko caviar
2 oz. extra virgin olive oil
2 lg. shallots
1 tsp. whole grain mustard
1 tsp. wasabi paste
1 tbl. chopped chives
sea salt
white pepper (freshly ground)
2 cups canola oil
2 tbl. creme fraiche


Pare the artichoke down to the heart. Scoop out the choke (fuzzy stuff), and slice paper thin.
Deep fry the slices in the canola oil at 300 degrees until crisp.
Season them with salt to taste.
Portion the tuna into two flat pieces. Place them between two sheets of plastic wrap and carefully pound them out very thinly. Unwrap the tuna and season it with the sea salt, white pepper, chopped shallots, caviar, and chives.
Mix the wasabi paste, creme fraiche, mustard, and a little juice from the lemon and spread this mixture lightly over the tuna.
Cut the dressed tuna sheets into four pieces.
Fold a piece and place it in the center of the plate. Place an artichoke chip on top of the plated tuna. Alternate the tuna and chips until all four pieces of tuna are used.
Drizzle the olive oil and lemon juice around the plate and garnish the plate with a sprinkle of diced tomato, chives, and wasabi caviar.
Enjoy this tasty dish with a glass of Chardonnay.
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