Tuna Tartare on Ruffled Potato Chips

Tuna Tartare on Ruffled Potato Chips
Tuna Tartare on Ruffled Potato Chips

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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30 bites

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    egg yolk

  • 3/4

    t peeled and grated fresh ginger

  • 1/2

    small clove garlic, finely chopped

  • 1 1/2

    t Japanese prepared hot mustard or 1 t Asian dry hot mustard

  • 1

    T mirin

  • 1

    T soy sauce

  • 1/4

    cup rice vinegar

  • generous 1/3 cup peanut oil

  • 2

    T Asian sesame oil

  • 3/4

    lb sushi grade ahi tuna fillet, cut into 1/8-inch dice

  • 2

    shallots, finely chopped

  • 2

    T snipped fresh chives, plus sixty 2-inch long pieces

  • salt and pepper

  • 30

    ruffled potato chips, preferably unbroken

Directions

To make the dressing, in a food processor, combine the egg yolk, ginger, garlic, mustard, mirin, and soy sauce. Process until smooth, stopping to scrape down the sides of the bowl as necessary. Add the vinegar and process for a few seconds to combine. With the motor running, very slowly drizzle in the peanut and sesame oils just until emulsified, or blended. Transfer to a bowl, cover and refrigerate until ready to serve. In a bowl, toss together the tuna, shallots, snipped chives, 1/2t salt, and 1/2 t pepper. Add enough of the dressing to moisten the mixture thoroughly and toss again. Do not add so much that the mixture is soupy. Reserve any remaining dressing for a green salad. Arrange the potato chips on a large platter and scoop a generous dollop of tuna tartare onto each chip. Gently press 2 crisscrossed chives into the top of the tartare mixture on each chip and serve at once. Notes: Japanese hot mustard is sold in small tubes, while Asian dry hot mustard is usually packed in small tins or cellophane packets. Look for these mustards and mirin, or Japanese sweet rice wine, in Asian markets and well-stocked food stores. For the potato chips, use tube-packed ones, which are typically very good and arrive unbroken. This recipe uses raw eggs. Make-Ahead Tips: The dressing can be made up to 2 days in advance of serving and refrigerated. The dressed tuna is best served immediately, but it can be covered and refrigerated for up to 30 minutes. Makes about 30 room-temperature or cold bites.

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