Tuna Tartar on Frico!

Tuna Tartar on Frico

Serves 4-8
Prep time 30 minutes
Cook time 10 minutes
Total time 40 minutes
Meal type Appetizer, Starter
Occasion Formal Party
This is "fancy" food that is easy and fast.

Ingredients

  • 1/2lb sushi grade tuna (chopped in a small dice)
  • 1 drizzle Ratto's Extra Virgin Olive Oil
  • 1 drizzle Mirin
  • 1 dash Piment d' Espelette
  • 1 dash salt & pepper
  • 1 cup freshly grated Parmiagiano Reggiano

Note

Having a silicone baking mat will make your life much easier- the Frico peels right off. It's a great investment for many baking projects. Sushi grade tuna is readily available around the Bay Area. Piment d'Espelette is available at Ratto's.

Directions

Step 1
Preheat the oven to 375 degrees.
Step 2
Gently toss your tuna, pimente d'Espelette, EVOO, Mirin, S & P. Cover and refrigerate immediately.
Step 3
Make small piles of grated Parmiagiano-Reggiano on a silicone mat-lined baking sheet, leaving about two inches between piles.
Step 4
Bake Frico for about 10 minutes until golden. Remove from heat.
Step 5
Let cool for 30 seconds and pull off baking sheet. You can shape them into cups, tubes, or just leave them flat.
Step 6
To serve, put a spoonful of tuna on each Frico. Garnish with parsley or micro greens f you wish.

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