CURRIED TUNA TARTARE ON PAPPADAM

Curried Tuna Tartare on Pappadam image

Provided by Food Network

Time 55m

Number Of Ingredients 16

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1 1/2 tablespoons water
1 1/2 teaspoons mayonnaise
2 teaspoons sour cream
Salt and pepper to taste
12-ounce tuna steak
1/2 cup cucumber, peeled, seeded, cut into 1/8-inch dice
2 tablespoons finely chopped chives
Juice of 1/2 small lemon
8 shots of hot sauce, or to taste
1 1/2 cups vegetable oil
1 package plain pappadams, 11/4-inches in diameter
1 teaspoon vegetable oil
2 teaspoons finely diced onion
1 teaspoon curry powder
2 teaspoons finely diced apple
1/2 banana, finely diced

Steps:

Heat oil in small skillet over medium heat, add the onion, and cook for 1 to 2 minutes. Add the curry powder, apple, and banana, and cook for 4 to 5 minutes stirring continuously. Add 1 1/2 tablespoons water and cook for 4 minutes more, stirring. Remove from the heat and set aside until cool. (Make sure the curry sauce is cool before blending with the mayonnaise or it will separate. Add the curry mixture, mayonnaise, sour cream, salt, and pepper to the bowl of a food processor and blend until smooth. Add a little more water if the curry sauce is too thick. Set aside. Cut the tuna into 1/4-inch dice and place into a very cold bowl. Add the cucumber, 1 teaspoon of chives, 1/2 cup curry sauce, lemon juice, hot sauce and salt. Adjust the seasoning to taste. Cover and place into the refrigerator until ready to assemble. This can all be done up to 3 hours in advance. Heat 1/2-inch of oil in a small skillet over medium heat. When hot, add 2 or 3 pappadams at a time, turning them over when they start to curl. Cook until bubbles appear, or they start to turn golden brown, about 20 seconds. Do not allow them to get to dark or they will have a burnt flavor. Remove and drain on a paper towel. Keep them in a warm oven until ready to use up to 2 hours; this will dry them out and keep them crisp. Arrange 1 teaspoonful of the tuna tartare on each mini pappadam, and garnish with the remaining chopped chives.