Tuna Tartare with Potatoes

Charmaine Lu -
  • 8 chat potatoes
  • 300ml veg oil
  • 200g sashimi-grade tuna, chopped to 5mm chunks
  • 2 tsp chives, chopped
  • 2 tsp capers, chopped
  • 2 tsp shallots, chopped
  • 2 tsp cornichons, chopped
  • 1 tsp soy sauce
  • 1 tbsp olive oil
  • 2 egg yolks
  • Simmer the potatoes in salted water for about 20 mins, or until soft. Drain and slightly squash each potato, then chill overnight in the fridge. When ready to eat, heat the oil in a frying pan and shallow fry the potatoes for 10 mins or until golden and crisp. Season with salt.
  • Place the remaining ingredients - except the yolks - in a bowl and combine. Season well, then divide the tartare between two plates. Make a well in the top of each and add an egg yolk. Serve with the crispy potatoes and enjoy!
30 mins
4 serving