Tuna Tartar and Frisée Salad

Diced tuna tossed in a sweet and spicy marinade with a refreshing frisée and herb salad. Maple is highlighted in three different ways for this dish. It is incorporated into the salad dressing, the tuna tartar marinade and the potato chip spice mixture. The maple brings a desirable sweetness to all the strong vinegars used throughout this dish, creating a balanced flavor in the end.

Tuna Tartar and Frisée Salad

Created by: Chef TJ Delle Donne

Adapted by: Olivia Muschell & Charlotte Clement

Prep Time: 30 minutesCook Time: 10 minutesTotal Time: 40 minutes

Ingredients

Maple Marinade- 43 g soy sauce - 43 g maple syrup, medium grade- 28 g rice wine vinegar- 8 g sriracha- 10 g toasted sesame oil
Maple White Balsamic- 120 g canola oil- 120 g maple syrup, medium grade- 75 g white balsamic vinegar- 40 g dijon mustard- 10 g chives- TT salt and pepper

Tuna Tartar- 8 oz sushi grade yellow fin tuna, diced- TT chives, chopped- TT shallots, small dice- TT maple marinade (see recipe)
Frisée Salad- 1 ea frisée- 10 g chives, chopped- 10 g tarragon- 1 ea arugula-10 g dill - TT maple white balsamic (see recipe)

Maple Spice Mixture- 28 g maple sugar, granulated- 14 g paprika - 5 g black pepper - 5 g kosher salt - 2.5 g chipotle powder - 1 g garlic powder - 1 g celery salt - 1 g cumin - 1 g turmeric
Potato Chips- 1 russet potato - TT maple seasoning rub

Instructions

MAPLE MARINADE, place all ingredients except toasted sesame oil in a Vitamix or blender. While blending, stream in oil slowly to create an emulsion. Reserve for tuna tartar.
MAPLE WHITE BALSAMIC, place all ingredients except oil in a Vitamix or blender. While blending, stream in oil slowly to create an emulsion. Reserve for salad.
TUNA TARTAR, toss the tuna, shallots, and chives with the marinade until thoroughly combined.
FRISEE SALAD, cut the base off of a head of frisée and separate it. Combine the frisée, arugula, and herbs, then season with salt and pepper. Dress the salad with the maple white balsamic dressing as desired.
MAPLE SPICE MIXTURE, combine all ingredients in a bowl and reserve.
POTATO CHIPS, on a mandoline, slice the potato to 1/8 inch. Bring a pot of oil to 350˚F, carefully fry the potato chips until they are golden brown, drain on a tray lined with paper towels. In a large bowl, add the potato chips and toss with the maple spice mixture.

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