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TUNA TARTARE ON RUFFLED POTATO CHIPS

LIsaLIsa bernstein

AGAIN A REALLY GREAT HOR DOURVE OR APPETIZER (PERHAPS SERVED IN RADICCHIO CUPS) FROM THE “WILLIAM SONAMA COOKBOOK”. DEFINITELY IMPRESSIVE AND EASY!!! HOW ABOUT AS A THANKSGIVING OR PASSOVER HOR DOURVE.

servings:Makes 30 potato chip hor dourves
prep time:
30 min
total time:
30 min

Ingredients

  • 1 LARGE EGG YOLK
  • 3/4 TSP MINCED FRESH GINGER
  • 1/2 SMALL CLOVE GARLIC, FINELY CHOPPED
  • 1 TSP JAPANESE HOT MUSTARD(SOLD IN TUBES), OR ASIAN HOT MUSTARD(SOLD IN SMALL TINS)
  • 1 TBSP MIRIN
  • 1TBSP SOY SAUCE
  • 1/4 CUP RICE VINEGAR
  • 1/3 CUP PEANUT OIL
  • 2 TBSP ASIAN SESAME OIL
  • 3/4 POUND SUSHI-GRADE TUNA FILLET, CUT INTO 1/8-INCH DICE
  • 2 SHALLOTS, FINELY CHOPPED
  • 2 TBSP SNIPPED FRESH CHIVES, PLUS 60 2-INCH LONG PIECES
  • 2 CUCUMBERS (UNPEELED), SEEDED AND SMALL DICE (OPTIONAL)
  • SALT AND FRESHLY GROUND PEPPER
  • 30 RUFFED POTATO CHIPS
TUNA TARTARE ON RUFFLED POTATO CHIPS photo
See Full Recipe

notes

THIS MUST BE PREPARED WITH ONLY SUSHI OR SASHIMI GRADE TUNA. IT IS INSPECTED MORE CAREFULLY FOR FRESHNESS.THE DRESSING CAN BE MADE 2 DAYS IN ADVANCE .TUNA IS BEST DRESSED IMMEDIATELY BEFORE SERVING, HOWEVER IT CAN BE COVERED IN FRIDGE FOR UP TO 30 MINUTES

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