½ pound excellent quality tuna steak
½ cup extra virgin olive oil
Zest of 1 medium lime, about 1 to 2 teaspoons
Juice of 2 large limes, about 3 to 4 tablespoons
1 tablespoon soy sauce
1 teaspoon prepared horseradish
½-inch piece fresh Ginger, peeled and grated, about 1 teaspoon
4 to 6 drops hot pepper sauce
Salt and freshly ground pepper
4 to 5 green onions, thinly sliced, about ½ cup
1 medium jalapeno pepper, seeded, veins removed, finely diced
1 medium whole ripe avocado, seed removed, peeled and diced, about 1 cup
2 large russet potatoes
Canola oil for frying
Crème Fraiche
Fresh Dill
Place the tuna into the freezer for 15 to 20 minutes or until firm. Remove it and place onto a cutting board. Use a very sharp knife to slice the tuna into thin strips. Cut the strips crosswise into 1/-4 inch cubes. Place the finely diced tuna into a bowl.
In another bowl, whisk together the olive oil, lime zest and juice, soy sauce, horseradish, ginger, and a few drops of hot pepper sauce (you can add more if you like things spicy). Season with salt and pepper. Pour this mixture over the tuna. Add in the onions, pepper and avocado. Gently toss. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to blend together.
Use a mandoline to thinly slice the potatoes. Place the slices into a bowl of cold water. Heat canola oil in a pan over medium high heat. Lay the potato slices onto paper towels and pat dry. Fry several slices at a time in the oil until golden on both sides. Transfer the chips to a baking sheet lined with paper toweling. Sprinkle with salt.
Serve the tartare with the chips. Garnish with Crème Fraiche and a sprig of fresh dill.
Servings: plenty for a crowd
Preparation Time: 30 minutes
Cook Time: 10 minutes to fry the chips in batches
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