Recipe courtesy of Chef Thomas Ciszak of Chakra in Paramus, NJ.
Tuna Tartar with Coconut Foam
12 oz center cut -sushi grade tuna filet
½ oz tapioca
6 sprigs chives
Pinch of saffron
1 oz high quality lemon oil
8 oz of coconut milk (un sweet)
1 lemon grass
2 oz ginger
1 red Thai chili
3 kaffir leaves
Method of preparation:
To make the coconut foam:
Fill a small saucepot with coconut milk.
Add sliced ginger, Thai chili, chopped lemongrass and sliced kaffir lime leaves.
Add juice of one lime.
Season with salt.
Bring to a simmer and immediately remove from the heat.
Cool down and strain.
To create a foamy consistency, blend the sauce with hand blender and skim from the top to serve.
To make the tuna tartar:
Soak the tapioca in 1 cup of water for about 8 hours.
Cook tapioca gently with water a pinch of salt and saffron until see thru.
Strain and refrigerate.
Cut tuna filet in large dices.
Cut the chives into ½ inch sticks and add to the tuna.
Add the tapioca.
Season with salt, pepper, and lemon oil.