| Tuna Tartare on Potato Gaufrettes Makes about 2 dozen pieces Ingredients Tuna Tartare:
1/2 pound ahi tuna, finely diced
1/2 cup green onions, minced
1 teaspoon fresh ginger, minced
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 Note: 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. Directions - 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 inside another bowl filled with ice to keep the mixture cold.
- 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.
- 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.
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