Entrees

Tuna tartare and potato

Name: Tuna tartare and potato recipe
Yield: 4
Ingredients: 8 chat potatoes; 300ml beef tallow (rendered beef fat) or vegetable oil; 200g sashimi-grade tuna loin, chopped to 5mm pieces; 2 tsp chopped chives; 2 tsp capers in vinegar, drained, chopped; 2 tsp finely chopped eschalot; 2 tsp chopped cornichon; 1 tsp soy sauce; 1 tbs extra virgin olive oil; 2 egg yolks

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by Dan Pepperell

Head Chef

Apr 01, 2021

Begin this recipe 1 day ahead.

8 chat potatoes
300ml beef tallow (rendered beef fat) or vegetable oil
200g sashimi-grade tuna loin, chopped to 5mm pieces
2 tsp chopped chives
2 tsp capers in vinegar, drained, chopped
2 tsp finely chopped eschalot
2 tsp chopped cornichon
1 tsp soy sauce
1 tbs extra virgin olive oil
2 egg yolks

Method

1.

Place potatoes in a pan of cold salted water over medium heat and bring to a simmer. Cook for 20 minutes or until soft and slightly overcooked. Drain and slightly squash each potato, then place in the fridge, uncovered, overnight.
2.

When ready to serve, heat tallow or oil in a small, deep frypan over medium-high heat. Add potato and shallow fry for 8-10 minutes until golden and crisp. Season with salt and keep warm.
3.

Place remaining ingredients, except for egg yolks, in a bowl and mix to combine. Season. Divide tartare between two plates and using the back of a spoon, make a shallow indent on top. Place yolks in each indent and serve with crispy potatoes.