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Asian Tuna Tartare

June 22, 2009

How often can you call an hors d’oeuvre on a potato chip fancy?  I guess it depends on what you put on the chip.  This Food & Wine recipe for Asian tuna tartare is delicious and really impressive, and great for an appetizer or cocktail party.  One word of caution- the potato chips do get soggy if they sit for a while, so you want to buy kettle chips which tend to be thicker and sturdier, and perhaps make them in two batches.  I have made this recipe twice now, for two of my good friend’s going away parties…I hope to not be making this again very soon.  Makes about 20 pieces.


1/4 cup corn (or vegetable) oil
2 teaspoons grated fresh ginger
1 pound sushi-grade tuna
1/4 cup finely chopped cilantro
1 teaspoon minced jalapeño
1 1/2 teaspoons wasabi powder
1 teaspoon toasted sesame seeds
1 tablespoon finely chopped scallion
1 1/2 tablespoons lemon juice, plus half a lemon
Sea salt and freshly ground pepper
1 tomato–peeled, seeded and cut into 1/8-inch dice
20 best-quality potato chips


In a bowl, combine the corn oil and ginger and let stand at room temperature for at least 2 hours. Strain the oil.

With a very sharp knife, cut the tuna into 1/8-inch dice. In a large bowl, combine the tuna with 3 tablespoons of the ginger oil, 3 tablespoons of the cilantro and the jalapeño, wasabi, sesame seeds, scallion and lemon juice. Mix gently and season with salt and pepper.

If serving as an appetizer, spoon 1/4 of the tuna in the center of a plate, drizzle with remaining oil and lemon juice and sprinkle remaining cilantro and tomato, then arrange 5 potato chips around it.  If serving as an hors d-oeuvre, spoon tuna mixture onto chips, and sprinkle chips with remaining oil, lemon, tomato and cilantro.

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