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Tuna Tartare on Potato Gaufrettes

Ingredients
Serves:
Tuna Tartare
1/2 pound
ahi tuna, finely diced
1/2 cup
minced green onions
1 teaspoon
minced fresh ginger
1 teaspoon
wasabi paste
1/4 cup
soy sauce
1/2 teaspoon
Asian toasted sesame oil
lime juice
Potato Gaufrettes
Vegetable oil, for deep frying
1 pound
potato, waffle sliced on a mandolin
salt
  1. In a mixing bowl, combine the tuna and green onions. In a small bowl, stir together the ginger, wasabi paste, soy sauce, and sesame oil until the wasabi dissolves. Add them to the tuna and stir until well blended. Taste and adjust the seasoning with lime juice and a little more soy sauce. Cover and set the bowl aside inside another bowl filled with ice to keep the mixture cold. 
  2. In a deep, heavy pot or a deep-fryer, preheat the oil to 325°F on a deep-frying thermometer. Deep-fry the potato slices until crisp and golden. Remove them with a wire skimmer or slotted spoon and drain on a paper towel-lined plate. Season with salt. 
  3. To serve, place a generous spoonful of the tuna tartare on one end of each potato gaufrette, arranging the pieces on a serving platter. Serve immediately.

Note: Makes about 2 dozen pieces

To serve, place a generous spoonful of the tuna tartare on one end of each potato gaufrette, arranging the pieces on a serving platter. Serve immediately.

RATING:
fivestar: 
Average: 3 (1 vote)

About this Recipe

Use only the freshest sushi-grade raw tuna for this recipe. A mandolin, available in well-stocked kitchen stores, is a classic French slicing device that makes it easy to cut waffle-patterned potatoes. If you don’t have a mandolin, use regular thin slices of potato; or, in a pinch, you could even substitute top-quality potato chips.

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