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Yield
Serves : 4
© Chris Chen

How to Make It

Step 1    

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

Step 2    

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.

Step 3    

Stand a 1 1/2-inch-tall and 2 1/4-inch-round mold or a 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.

Step 4    

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.

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Aggregate Rating value: 5

Review Count: 1983

Worst Rating: 0

Best Rating: 5

Author Name: Marcelo Stolarczyk

Review Body: Great

Review Rating: 5

Date Published: 2017-03-24