TUNA TARTARE ON POTATO GAUFRETTES
- 1/2 .50 .50pound POUNDWeightahi tuna, finely diced
- 1/2 .50 .50cup CUP_USVolumeminced green onions
- 1 1 1teaspoon TEASPOON_USVolumeminced fresh ginger
- 1 1 1teaspoon TEASPOON_USVolumewasabi paste
- 1/4 .25 .25cup CUP_USVolumesoy sauce
- 1/2 .50 .50teaspoon TEASPOON_USVolumeAsian toasted sesame oil
- lime juice
- vegetable oil, for deep frying
- 1 1 1pound POUNDWeightpotato, waffle sliced on a mandolin
- 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.
- In a deep, heavy pot or a deep-fryer, preheat the oil to 325įF 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.
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
PresentationTo 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.
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 donít have a mandolin, use regular thin slices of potato; or, in a pinch, you could even substitute top-quality potato chips.