The Hub Today's Anna Rossi embraces fusion at its finest with Chef Mike Paquette from Aqua Pazza with delicious tuna tartare cannolis.
Tuna Tartare Cannoli
Chef Mike Paquette at Aqua Pazza
Ingrendients:
4.5oz Raw Tuna
2 oz Chopped Mango
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2oz Diced Apple
2oz Chopped Avocado
1 Tsp Diced Serano Chili
1 Tsp Toasted Black Sesame Seeds
1 Tsp Sesame Oil
1 Tsp Fresh Lime Juice
Salt
Directions:
Mix all ingredients in cold b/owl
Crispy Cannoli Shell
wrap wonton wrapper around Cannoli Mold
Fry @ 350 degrees for 4 minutes until golden Brown
Tuna Tartare Cannoli
Chef Mike Paquette, Aqua Pazza
Ingrendients:
4.5oz Raw Tuna
2 oz Chopped Mango
2oz Diced Apple
2oz Chopped Avocado
1 Tsp Diced Serano Chili
1 Tsp Toasted Black Sesame Seeds
1 Tsp Sesame Oil
1 Tsp Fresh Lime Juice
Salt
Directions:
Mix all ingredients in cold bowl
Crispy Cannoli Shell
Wrap wonton wrapper around Cannoli Mold
Fry @ 350 degrees for 4 minutes until golden Brown