Old MacDonald's Potato Box Recipes
Tuna Tartare on Potato Gaufrettes Ingredients Tuna Tartare 1/2 pound ahi tuna, finely diced 1/2 cup minced green onions 1 teaspoon minced fresh ginger 1 teaspoon wasabi paste 1/4 cup soy sauce 1/2 teaspoon Asian toasted sesame oil Lime juice Potato Gaufrettes Vegetable oil, for deep frying 1 pound potato, waffle sliced on a mandolin Salt Directions 1. In a mixing bowl, combine the tuna and green onions. In a small bowl, stir together the ginger, wasabi paste, soy sauce, and sesame oil until the wasabi dissolves. Add them to the tuna and stir until well blended. Taste and adjust the seasoning with lime juice and a little more soy sauce. Cover and set the bowl aside inside another bowl filled with ice to keep the mixture cold. 2. In a deep, heavy pot or a deep-fryer, preheat the oil to 325°F on a deep-frying thermometer. Deep-fry the potato slices until crisp and golden. Remove them with a wire skimmer or slotted spoon and drain on a paper towel-lined plate. Season with salt. 3. To serve, place a generous spoonful of the tuna tartare on one end of each potato gaufrette, arranging the pieces on a serving platter. Serve immediately.

Old MacDonald's Potato Box Recipes

Tuna Tartare on Potato Gaufrettes

Ingredients

Tuna Tartare
1/2 pound ahi tuna, finely diced
1/2 cup minced green onions
1 teaspoon minced fresh ginger
1 teaspoon wasabi paste
1/4 cup soy sauce
1/2 teaspoon Asian toasted sesame oil
Lime juice

Potato Gaufrettes
Vegetable oil, for deep frying
1 pound potato, waffle sliced on a mandolin
Salt

Directions

1. In a mixing bowl, combine the tuna and green onions. In a small bowl, stir together the ginger, wasabi paste, soy sauce, and sesame oil until the wasabi dissolves. Add them to the tuna and stir until well blended. Taste and adjust the seasoning with lime juice and a little more soy sauce. Cover and set the bowl aside inside another bowl filled with ice to keep the mixture cold.

2. In a deep, heavy pot or a deep-fryer, preheat the oil to 325°F on a deep-frying thermometer. Deep-fry the potato slices until crisp and golden. Remove them with a wire skimmer or slotted spoon and drain on a paper towel-lined plate. Season with salt.

3. To serve, place a generous spoonful of the tuna tartare on one end of each potato gaufrette, arranging the pieces on a serving platter. Serve immediately.