Try this once and I think you’ll want to bring it out for all your holiday parties, beginning with Halloween and on through New Year’s Eve, or even Valentine’s Day. I’m betting it is destined for your permanent recipe book, it is just that good.
Sparkling wine loves the saltiness of both the fish and the chip, so it is a natural pairing. Shop wines here.
Speaking of chips – be sure to use a fresh bag of our Torres Chips - I like the Truffle Chips, but the olive oil chips bring a more neutral flavor profile that lets the fish take center stage. And if you find the Torres chips break too easily, there's no shame in opting for the thicker Ruffles “Naturals”.
Ingredients
- 1 Egg yolk (as fresh as possible, this is not cooked except by the acid in the vinegar)
- 1 tsp peeled and grated ginger
- ½ Clove garlic, minced (FYI, we use way more, but adjust to taste!)
- 1 ½ tsp Japanese hot mustard (or 1 tsp dry hot mustard)
- 1 Tbsp Mirin (Japanese sweet rice wine)
- 1 Tbsp Soy sauce
- ¼ Cup rice vinegar
- 1/3 Cup peanut oil
- 2 Tbsp Sesame oil (combined with the peanut oil, above
- ¾ Pound Sushi-grade tuna, cut into 1/8 inch dice. (if no sushi-grade tuna is available, freeze regular tuna steaks for several hours to kill any unpleasant parasites)
- 1 Shallot, finely chopped
- 2 Tbsp snipped fresh chives
- Salt and pepper to taste
- 1 Bag potato chips (see above)
Procedure
In a food processor, combine the first six ingredients (up to/including the soy sauce) and process until smooth. With the motor running, add the vinegar and when combined, introduce the peanut and sesame oils, stopping the motor as soon as the oils emulsify.
Cover and refrigerate.
For the tuna, combine the chopped tuna with the shallots, chives, and pinches of salt & pepper. Mix in enough of the dressing to moisten well, toss again, and add more if needed.
You don’t want the fish to sit in a puddle of dressing at the bottom of the bowl, and you’ll likely have dressing left over - use it as a dip, salad dressing or a topping for grilled fish.
Presentation
When eaten in a casual setting, just grab a chip from the bag and scoop! Or take it up a notch and put the chips in a large salad bowl placed next to the bowl of tartare with small spoons your guests can use to dollop the fish onto the chip. An even higher notch can be achieved by preparing them in advance and topping them with one or two chives (cut about 2“ from the tip), or a razor-thin lemon wedge.
