Ingredients
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1/4 cup corn oil
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2 teaspoons grated fresh ginger
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1 pound sushi-grade tuna
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1/4 cup finely chopped cilantro, divided
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1 teaspoon minced jalapeño
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1 1/2 teaspoons wasabi powder
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1 teaspoon toasted sesame seeds
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1 tablespoon finely chopped scallion
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1 1/2 tablespoons lemon juice, plus half a lemon for garnish
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Sea salt
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Freshly ground black pepper
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1 tomato, peeled, seeded, and cut into 1/8-inch dice
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20 best-quality potato chips
Directions
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Ingredients.
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In a bowl, combine the corn oil and ginger and let stand at room temperature for at least 2 hours.
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Strain the oil.
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With a very sharp knife, cut the tuna into 1/8-inch dice.
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In a large bowl, combine the tuna with 3 tablespoons of the ginger oil, 3 tablespoons of the cilantro, jalapeño, wasabi, sesame seeds, scallion, and lemon juice. Mix gently and season with salt and pepper.
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Stand a 1 1/2-inch-tall by 2 1/4-inch-round mold or biscuit cutter in the center of a salad plate. Fill the mold with tuna tartare, pressing gently. Lift off the mold. Repeat with the remaining tartare.
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Drizzle the remaining ginger oil around each tartare and sprinkle with the tomato, the remaining tablespoon of cilantro, and a squeeze of lemon juice. Stand 5 potato chips in a circular pattern in each tartare and serve immediately.