0 Ratings
- 8 - 10 Servings +
PEI fingerling potatoes
8 cup canola oil
salt
freshly ground black pepper
2 lb bluefin tuna, small dice
2 tbsp grainy mustard
1 cup finely diced red onion
1 bunch parsley, finely chopped
2 tbsp capers
1 lemon, zested and juiced
1 lime, zested and juiced
0.25 cup extra-virgin olive oil
Heat canola oil to 350°F in either a large heavy bottomed pot on the stovetop or use a deep fryer (fill to manufacturer’s specifications). Slice fingerling potatoes lengthwise on a mandoline about the thickness of a dime.
Once oil is hot, fry a few potatoes at a time until golden brown. Remove from oil with a large slotted spoon, transfer to a paper towel lined baking tray. Season with salt and pepper.
In a large bowl combine tuna, mustard, red onion, parsley, capers, lemon and lime zest and juice. Using a large spoon, mix all the ingredients in the bowl while adding olive oil in slowly. Serve tartare with potato chips to garnish.
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