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Bluefin Tuna Tartar
Recipe courtesy Kerry Simon, 2003

Ingredients
Tuna:
16 ounces sushi grade tuna
2 tablespoons lemongrass oil
Salt and pepper

Peanut oil, for frying
1 (12-ounce) kennabeck potato, sliced thinly on a mandoline

1/4 cup tobiko wasabi caviar
Chive sticks, for garnish
1 1/2 tablespoons chive oil, recipe follows

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Copyright 2006 Television Food Network, G.P., All Rights Reserved


Instructions
Tuna:
Cut tuna into 1/4-inch dice and mix with oil, salt and pepper. Refrigerate until
ready to plate.

Potatoes:
Heat oil to 350 degrees F in a large, deep pot that is no more than halfway filled
with oil. Add the potato slices and fry until just golden brown, about 30 seconds.
Drain on paper towels and season with salt.

Assembly:
Make a small free form pile of tuna on 1 end of each plate. Garnish the plates
with caviar, chives, chive oil, and a pile of chips.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved



Chive oil:
1/2 cup chopped chives
1 cup canola oil


Puree chives and oil in a food processor or blender
until well blended. Strain through cheesecloth.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved