Have you ever had a craving for tuna tartare but assumed it was only a dish you could get in restaurants? Well, guess what? It's easily made at home, as long as you can find sushi-grade tuna, which is usually available at a fish market or Whole Foods. An Eric Ripert recipe pointed me to the idea of using potato chips as the base for a bite of tuna tartare, and it's delicious. Also good is crumbling a few of the kettle-cooked potato chips into the tartare for an extra crunch.  

See Also

Tuna Melt

Salad Nicoise

Grilling Tuna

Ingredients

• 2 tablespoons mayonnaise
• 2 tablespoons finely chopped scallions
• 2 to 3 tablespoons finely chopped English cucumber
• 1 teaspoon sesame seeds
• ½ teaspoon to 1 teaspoon Sriracha (depending on spice preference)
• ½ teaspoon lemon juice
• ½ teaspoon soy sauce
• Salt and pepper
• 5 ounces sushi-grade tuna
• Cucumber slices, kettle-cooked potato chips and/ or bread slices, to serve

• Prep Time: 15 minutes

• Total Time: 15 minutes
• Yield: 1 serving

Preparation

1. In a small bowl, add the mayonnaise, scallions, cucumber, sesame seeds, Sriracha, lemon juice, soy sauce, salt, and pepper. Combine well using a spoon. 
2. Using a very sharp knife, finely chop the tuna. I find it best to first cut the tuna filet into thin slices. Then, I cut it into strips and then from that, into a dice. It’s a bit time-consuming to finely chop the tuna (and all the other ingredients for that matter) but will be worth it in the end.

3. Add the tuna into the bowl with the mayonnaise mixture. Gently stir to combine. Taste, adjusting more lemon, soy sauce, Sriracha, etc as you see fit. 
4. Pile the tuna tartare onto the center of a plate. Serve with cucumber slices, kettle-cooked potato chips and/ or bread slices.