Wasabi Horseradish Aioli Potato Crusted Tuna

Ingredients

6 oz. Wasabi Horseradish Aioli
1 pound center-cut bluefin tuna
Salt to taste
Freshly ground black pepper
1/4 cup water
1 large white potato, peeled
2 tablespoons olive oil

Preparation

Cut the tuna into 2 inch logs, 1 1/2 inches wide and 1 1/2 inches thick. Season the tuna with salt and pepper. Using the potato threader, cut the potato into thin curl-like pieces. Season the potatoes with salt and pepper. Divide the potato curls between the tuna logs in individual piles. Brush each piece of tuna with the Wasabi Horseradish Aioli, coating each side of the tuna completely. Place a piece of the tuna in the center of each pile of potato curls. Wrap the potatoes entirely over each piece of tuna, tightly. In a large sauté pan, heat the olive oil. When the oil is hot, pan-fry the tuna until golden brown, about 2 to 3 minutes on each side. Fry the tuna in batches. Serve the tuna on a platter with a drizzle of Wasabi Horseradish Aioli.

Servings: SERVINGS: 6

Saratoga Garlic Company
PO Box 312 ~ Saratoga Springs, NY 12866
Toll Free: 877-427-5429
Phone: 518-581-4093
Fax: 518-581-7255
Email: Info@SaratogaGarlic.com