INGREDIENTS
To make shoestring potatoes
- 1-2 Yukon potato
- Salt
To make the mayonnaise
- 1 tbsp White wine vinegar
- 1 tbsp Dijon mustard
- 2 Eggs, yolk only
- 3/4 cup olive oil
- Salt
- Squeeze of lemon
To serve
- 4oz Bluefin tuna, cut into 1/4in chunks
- 1 tbsp Mayonnaise
- 1 tsp Shallot, small diced
- 1 tsp Parsley, chopped
- 1 tsp Cornichon, chopped
- 1 tbsp Crunchy chili garlic
- Salt + White pepper to taste
- Shoestring potatoes
Tuna Tartare with shoestring potatoes
Ludo à la Maison Season 11 Episode 5...Tuna Tartare with Shoestring Potatoes
INSTRUCTIONS:
To make shoestring potatoes
- Peel the potato and cut on a mandolin with the julienne slicer attachment.
- Rinse 3-4 times in clean, cold water.
- Let them drain then and dry completely.
- Fry at 340 until golden brown and crispy.
- Season with salt.
To make the mayonnaise
- Add the yolks, vinegar and dijon to a bowl and whisk until completely incorporated.
- Slowly drizzle in the oil while whisking to make an emulsion.
- Season with salt and a squeeze of lemon.
To serve
- Toss the tuna with a pinch of salt and the chili garlic.
- Place in the middle of a plate and top with small piles of the shallot, parsley, cornichons and mayo.
- Top with a large pile of the shoestring fries.
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