Asian Tuna Tartare On Taro Chips With Miso Glaze

• TARTARE:
• 1 1/2 pounds fresh tuna, cut into 1/4 inch dice
• 1/2 cup finely chopped scallions
• 2 T finely grated fresh ginger
• 1 jalapeno, seeds removed, finely chopped
• 3 T olive oil
• 2 T sesame oil
• 1 T rice wine vinegar
• 1/4 cup cilantro, finely chopped
• salt and freshly ground pepper
• TARO CHIPS:
• 3 cups peanut oil
• 1 medium taro root, thinly sliced
• MISO GLAZE:
• 1/4 cup miso paste
• 1/4 cup hot water
• 1 T honey

1. Combine all Tartare ingredients in large bowl and season with salt and pepper. Cover and regrigerate for at least one hour
2. Taro Chips:
3. Heat peanut oil in large saucepan to 325 degrees. FRy taro slices in several batches, stirring frequently with a slotted spoon until chips are lightly golden. Drain on paper towels.
4. MISO Glaze:
5. Mix ingredients in a small bowl until smooth
6. Brush each taro chip with the miso glaze. Spoon a tablespoon of tartare onto each chip, arrange on a platter and drizzle with more glaze.

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Taken from www.epicurious.com/recipes/member/views/asian-tuna-tartare-on-taro-chips-with-miso-glaze-50008159 (may not work)