Ahi bloodline 'latke'

AHI BLOODLINE ‘LATKE’ CREATED FOR THE ‘TRASHED AT TERROIR’ RESCUED FOODS LUNCH

Kiki Aranita, Poi Dog Philly, USA

“I own a Hawaiian-ish restaurant that serves a lot of ahi poke (we break down loins in-house and so have an excess of bloodline) and Abbe is the sales and marketing manager for all the restaurants at the Rittenhouse Hotel so she constantly sees perfectly good bread thrown away. This recipe's makes use of ahi bloodline tuna and bread which would otherwise be wasted and reflects mine and Abbe's efforts to save the things that are most commonly thrown away in our professions.

Yuzu is a common ingredient in my often Japanese-influenced cuisine and well, and Abbe is Jewish so this dish is a combination of the flavors that best represent us.”

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INGREDIENTS

Makes about 35-50 appetizer-sized ‘latkes”’

  • Tuna bloodline (as much as you have!)

  • ½ cup tapioca starch

  • ½ cup water

  • 2 cups brioche breadcrumbs (day old brioche – cube and dry in low oven, then process)

Yuzu apple sauce:

  • 1 Honeycrisp apple, diced

  • 1 tablespoon sugar

  • 1 tablespoon tapioca starch, dissolved in ½ cup water

  • ½ cup yuzu juice

To garnish:

  • Minced chives

  • Sour cream

  • Yuzu apple sauce (see above)

RECIPE

Latkes:

  • Dry as much bloodline as you have available and use just 1 teaspoon for this recipe. It will keep in the refrigerator up to 2 weeks.

  • Cut bloodline into very small (about 1cm square) pieces, lay over silicone mat and bake in oven at 275 for 1 hour or until thoroughly dried (but not burnt!). Let cool.

  • Pulse dried bloodline in food processor until it turns to dust

  • Dissolve tapioca starch in ½ cup water

  • Mix all ingredients together (you might need another splash of water depending on how buttery your brioche is) until it forms a dough that has the consistency of donut dough

  • Form latke dough into small, 1.5-2 inch diameter patties (about ½ inch in thickness)

  • Deep fry in 375 degree oil until golden brown and crispy (3-5 min)

  • Soak up excess oil on paper towels and garnish with sour cream, yuzu apple sauce and chives

Yuzu apple sauce:

  • Cook diced apple, sugar, tapioca starch, yuzu juice in water for 5-8 min in a saucepan over medium heat.

  • Take off heat to cool naturally for about 10 min

  • Blend in Vitamix on high setting

  • Transfer to squeeze bottle and refrigerate under ready to garnish the latkes

Check out the full list of ‘Trashed at Terroir’ chefs here.