Cut tuna into 1/4-inch dice and mix with oil, salt and pepper. Refrigerate until ready to plate.
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.
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.
Puree chives and oil in a food processor or blender until well blended. Strain through cheesecloth.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Kerry Simon, 2003