Recipe: Crispy Tuna Roll with Peruvian Potatoes

CRISPY TUNA ROLL WITH PERUVIAN POTATOES

2 lb Center cut sushi grade tuna
1 Package 8x8 spring roll wrappers
1 tsp. Corn Starch
3 lg. Egg Whites
2O Rinsed Spinach leaves
1lg Carrot
1lg Cucumber
2 tbsp. Wasabi powder
1 tsp. Sesame oil
1 qt. Canola oil
2 lbs. Purple puruvian potatoes
1/3 lb. Unsalted butter
1 cup Heavy whipping cream
6 oz. Pickled ginger
1 tbsp. Sesame oil
1/2 cup White wine
1 Small jar of orange marmalade

Peel carrot and slice lengthwise into 4" strips. Blanch off carrots in salted boiling water for approx. 1 minute. Remove carrot, place into ice bath. Peel cucumber, remove seeds. Slice lengthwise into thin strips.

Clean spinach; place into boiling salted water for 2 seconds. Remove; put into ice bath. Pat dry with paper towels. Peel and quarter potatoes, place then in cold salted water and cook over medium heat. Mince 3 oz. pickled ginger.

Mix wasabi powder and wine to form paste and set aside. Combine the marmalade and minced ginger, heat slowly. Heat canola oil in large pot, use kitchen thermometer to monitor temp. to 350 degrees. Cut the tuna into 4-8 oz. rectangular pieces.

Place 4 wrappers on a clean surface with corner pointing north (diamond shape). Cut carrot and cucumber to length of tuna. Coat wrapper with egg white, layer spinach over wrapper. Keep 1/4" border around edge of wrapper.

Place cucumber west to east across wrapper; place one piece of carrot west to east across bottom of wrapper. Season tuna with salt/pepper. Brush tuna with egg white. Place tuna on top of carrot; place 2nd piece of carrot on top of tuna.

Roll from the bottom, place bottom corner over tuna, roll over again. Keep the wrap tight. Fold left and right corners into the center. Roll over again to complete the wrap. Drain potatoes, add cream, wasabi, sesame oil and softened butter. Whip and season with salt/pepper. Place tuna in heated oil and cook approx. 5 min.

Remove from oil, place on paper towels to dry. Cut rolls on a hard bias and place standing up in potatoes in center of plate. Drizzle marmalade over tuna. Garnish with pickled ginger and orange slices.

Adapted from Source: Henderson, Zachary; The Club at The Inn at The Colonnade