AHI TUNA SASHIMI AND TARO TUILE by @m0mmyeats

Ingredients

• ½ lb sashimi-grade ahi tuna
• 2/3 cups water
• ¼ cup oil
• 1 ½ tbsp flour
• ½ tsp taro powder
• Soy sauce and wasabi to taste
• Pearl Street Caviar KELUGA

Directions

Sashimi

• Keep the fish refrigerated until ready to serve. Place in freezer for 15 minutes prior to serving for neater slices.
• Slice fish against the grain into 1/3 inch panels, about the size of a matchbox.
• Serve the sliced fish overlapping in the shape of a fan with soy sauce and wasabi on the side.
• Top with Pearl Street Caviar KELUGA 

Taro Tuile

• In a mixing bowl, mix water, oil, flour, and taro powder with a whisk until well combined. Transfer the liquid into a squeeze bottle. If you don’t have a squeeze bottle, a ladle will work just as fine.
• Heat up a small nonstick frying pan over medium high heat.
• Shake the bottle before use. When the pan is hot, pour the tuile mixture in the pan in a thin layer enough to cover the bottom of the pan in the shape of a circle. The mixture will bubble and splatter.
• Cook for about 45 seconds until the tuile mixture hardens and is crisp, carefully remove from the pan with a spatula and place on a paper towel to soak the excess oil. Repeat the process to make more tuiles.