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Ingredientes
- 1 tsp vegetable oil
- 2 tsp finely-diced onion
- 1 tsp curry pwdr
- 2 tsp finely diced apple
- 1/2 x banana finely diced
- 1 1/2 Tbsp. water
- 1 1/2 tsp mayonnaise
- 2 tsp lowfat sour cream Salt to taste Freshly-grnd black pepper to taste
- 12 ounce tuna steak
- 1/2 c. peeled seeded cucumber in 1/8" dice
- 2 Tbsp. finely-minced chives Juice of 1/2 small lemon
- 8 dsh warm sauce or possibly to taste
- 1 1/2 c. vegetable oil
- 1 pkt plain pappadams - (1 1/4" dia)
Direcciones
- Heat oil in small skillet over medium heat, add in the onion, and cook for 1 to 2 min. Add in the curry pwdr, apple, and banana, and cook for 4 to 5 min stirring continuously. Add in 1 1/2 Tbsp. water and cook for 4 min more, stirring. Remove from the heat and set aside till cold. (Make sure the curry sauce is cold before blending with the mayonnaise or possibly it will separate.)
- Add in the curry mix, mayonnaise, lowfat sour cream, salt, and pepper to the bowl of a food processor and blend till smooth. Add in a little more water if the curry sauce is too thick. Set aside.
- Cut the tuna into 1/4-inch dice and place into a very cool bowl. Add in the cucumber, 1 tsp. of chives, 1/2 c. curry sauce, lemon juice, warm sauce and salt. Adjust the seasoning to taste. Cover and place into the refrigerator till ready to assemble. This can all be done up to 3 hrs in advance.
- Heat 1/2-inch of oil in a small skillet over medium heat. When warm, add in 2 or possibly 3 pappadams at a time, turning them over when they start to curl. Cook till bubbles appear, or possibly they start to turn golden, about 20 seconds. Don't allow them to get too dark or possibly they will have a burnt flavor. Remove and drain on a paper towel. Keep them in a hot oven till ready to use up to 2 hrs; this will dry them out and keep them crisp.
- Arrange 1 teaspoonful of the tuna tartare on each mini pappadam, and garnish with the remaining minced chives.
