Tuna Tartare on Gaufrettes
Instructions:
- Tartare is usually a raw-beef preparation, but tuna has a similar texture and a milder flavor. Gaufrettes are waffle-cut potato chips. You’ll need a mandoline— or you can simplify the whole process, forgo making your own Gaufrettes, and use purchased, wavy- or waffle-cut potato chips. Makes 8 appetizer servings or 4 lunch servings
- 1â„4 cup canola oil
- 1 tablespoon lemon juice
- 1 tablespoon ginger juice
- 1 teaspoon toasted sesame seeds
- 1 teaspoon finely diced seeded fresh jalapeño chile
- 1 small scallion, minced
- 11â„2 pounds sushi-quality tuna
- 1â„4 cup chopped cilantro leaves
- 1 teaspoon salt
- Freshly ground black pepper to taste
- Gaufrettes
- Mix the canola oil, lemon juice, ginger juice, sesame seeds, jalapeño, and scallion in a small bowl; set aside for 10 minutes.
- Trim off any tough white nerve fibers in the tuna, then slice it into 1â„4-inch strips. Cut each of these strips into 1â„4-inch dice. Draw the knife through the fish, rather than sawing.
- Gather the tuna pieces together—be careful, they are fragile and can turn to mush quickly— and place in a large bowl. Stir in the oil mixture and the cilantro, salt, and pepper. To serve, mound the Tuna Tartare on a serving platter or onto individual plates, and serve with the Gaufrettes on the side as a scoop to pick up the tuna.
- Variations: Add 2 teaspoons grated lemon zest to the oil dressing