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2nd Annual
James Beard Foundation
r e c i p e s

Tuna Tartar
with Lychee Nuts and Plantains
Chef Andy Husbands of Tremont 647 - Boston, MA
Adapted by StarChefs

Yield: 4 Servings

  • 8 ounces sushi quality tuna, diced
  • 3 Tablespoons chives, minced
  • Juice of 2 limes
  • ¼ cup lychee nuts, diced
  • 2 Tablespoons extra virgin olive oil
  • Salt and pepper, to taste
  • 2 Tablespoons roasted red peppers, diced
  • 1 green plantain, sliced thin lengthwise
  • 1 Tablespoon canola oil
  • 1 scallion, minced

In a large bowl, combine the diced raw salmon and lychee nuts. Add the lime juice, chives, extra virgin olive oil, roasted red peppers, and season with salt and pepper.

In a sauté pan, fry the plantain slices in the canola oil. Serve the tartar atop the fried plantain chips, and garnish with the minced scallion.

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