nonfeatured tuna tartare yvesUnderneath the chips (and obligatory horseradish), chef Dan Berg mixes cucumbers, watermelon radishes and chives with diced tuna for a refreshing revamp of the seafood dish. 

Keep your stock of potatoes submerged in cold water while you peel and slice them so they don't brown. And if you can't find watermelon radishes, breakfast radishes will work fine.

Tuna Tartare with Potato Chips
Yield: 4 servings

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

For the Potato Chips:

4 medium-size fingerling potatoes (roughly 6 to 8 ounces)

1 tablespoon distilled white vinegar

4 cups canola oil

Kosher salt, to taste

For the Tartare:

½ cup diced cucumber

½ cup diced watermelon radishes

½ bunch chives, sliced thin, divided

11 ounces yellowfin tuna, diced

1 lemon, zested and juiced

Kosher salt, to taste

Espelette pepper, to taste

Extra-virgin olive oil

One 2-inch piece fresh horseradish, peeled, for garnish

1. Make the potato chips: Peel the potatoes and place them in a bowl of cold water. Using a mandoline, shave the potatoes into very thin disks. You want them as thin as possible without being translucent.

2. Put the potato slices in a large pot and cover with water. Add the vinegar, bring the potatoes to a boil and immediately turn off the burner. Strain and allow the potatoes to dry on a paper towel-lined plate or sheet pan in a single layer.

3. Meanwhile, heat the canola oil to 350° in a medium saucepan big enough that the oil reaches only halfway to the top (you don't want it to overflow once you add the potatoes). When the potatoes are completely dry, carefully fry them in small batches until golden brown. Be careful to not overload the pan as the oil can overflow. Should take about 1 to 2 minutes. Strain on a paper towel-lined sheet tray or plate. Salt lightly to taste. You can store them in an airtight container for up to 3 days.

4. Make the tartare: Mix the cucumbers, radishes, three-quarters of the chives and tuna in a large mixing bowl. Add the lemon zest and juice. Season with salt and a pinch of Espelette pepper. Drizzle with olive oil and mix well.

5. Divide the tuna mixture between 4 bowls, spreading it out evenly into circles. Top with the potato chips, remaining chives and grated horseradish. Drizzle with olive oil to serve.

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