First of all, let me tell you that I am aware of the technical glitches that this blog has been experiencing. Something is being done about it, it will take a few days but, after that, the site will load faster and hopefully, with less down times.
It is because I’m in the thick of doing something about the problem that last night’s dinner turned out to be a Daddy Cooks! affair despite the fact that it wasn’t a Sunday, the day of the week when Speedy is master of the kitchen. I really appreciated how he took over the preparation of dinner without me having to ask.
This tuna fillet wrapped in paper thin potato slices is a masterpiece. Speedy said he saw something like it on the Food Network, couldn’t remember which show, thought it might have been Cook Like An Iron Chef with Michael Symon but wasn’t sure.
Beautifully pink inside, the fish was moist and succulent. The potato slices were nicely browned and soft. Together, they formed a surprising symphony of flavors and textures that I hope Speedy will execute again when our girls come home for the weekend.
Tuna and potato roll
- 1 tuna fillet (the kind you’d use to make sashimi), about 200 grams, seasoned with salt and pepper
- 1 large potato sliced very thinly, about 1/8-inch thin (using a mandolin is recommended)
- 1 cup cooking oil
- Heat the cooking oil in a pan.
- Over medium heat, fry the potato slices until softened and pliable. You’re not making potato chips, don’t allow them to turn crisp because you want them to be soft enough to wrap around the fish.
- Scoop out the potato slices and drain on paper towels.
- Pour off the oil leaving only about two tablespoonfuls in the pan.
- Make a mat with the potato slices. This length should be the same as the length of the tuna fillet; the width should be enough to go all the way around the fish. Arrange the potato slices in two to three rows, each slice slightly overlapping the one under it. Lightly sprinkle with salt and pepper, if you like.
- Lay the seasoned tuna fillet near one edge of the potato mat. Gather the edge of the potato mat and roll until the fish is completely covered (Speedy says it’s not that complicated because the potatoes are soft and oily so they really stick together well).
- Reheat the oil in the pan until smoking.
- Gently lay the potato covered fish fillet on the hot pan. Cook over high heat to brown the potato slices. Roll the the whole thing every 30 seconds or so to brown the potato slices evenly. Don’t cook longer than a few minutes.
- If done correctly, the fish should be seared (with the center still a bit pink) by the time the potato slices are nicely browned.
- Slice the tuna and potato roll and serve.