Tuna Tartare with Potato Gaufrettes
Chef Kerry Simon of Simon Kitchen & Bar at The
Hard Rock Hotel – Las Vegas, NV
Adapted by StarChefs
You will have more lemongrass oil and beet vinaigrette than you
need in this recipe. Consider serving a green salad alongside the
tartare, dressed with the extra vinaigrette. Extra lemongrass oil
can be used to season steamed vegetables, potatoes or pasta.
Yield: 2 Servings
- 1/2 cup canola oil
- 1 stalk fresh lemongrass, coarsely chopped
- 1/4 cup chopped cooked beets
- 3 Tbsp. red wine vinegar
- Salt and freshly ground black pepper
- 1/3 cup olive oil
- 1 medium russet potato, peeled and washed
- 3-4 cups vegetable oil (for frying)
- ½ pound sushi-quality tuna
- Freshly ground black pepper
- ½ teaspoon wasabi "caviar" (optional)
- 4 long slender chives
For the lemongrass oil:
Combine the canola oil and lemongrass in a small saucepan and heat
over medium-low for 10 minutes. Take the pan from the heat and let
sit until cool. Strain the infused oil, discard the lemongrass and
store the oil in a sealed jar until needed.
For the beet vinaigrette:
Combine the beets, vinegar, salt and pepper in a food processor
and process until smooth. With the motor running add the olive oil
in a gentle stream. Taste the vinaigrette for seasoning and set
aside until needed.
For the potato gaufrettes:
Using the ridged side of a slicer, cut the potato into waffle slices,
turning the potato a quarter turn with each slice. (Alternatively,
you can thinly slice the potato with a knife.) Immediately put the
slices in a bowl of cold water and let sit for 10 minutes. Drain
the slices and thoroughly dry them with paper towels (any remaining
water on the potatoes will sputter when fried).
Heat the oil in a heavy pan over medium high heat; the oil should
come no more than halfway up the sides of the pan. Test the oil
with one potato slice: it should actively flutter in the oil without
coloring immediately. Fry the potato slices 6 to 8 at a time until
lightly browned and crisp. Drain on a plate covered with paper towels.
For the tuna tartare:
Cut the tuna into roughly 1/4-inch dice and put it in a medium bowl.
Drizzle over 2 teaspoons of the lemongrass oil and sprinkle with
a large pinch of black pepper. Toss the tuna gently to thoroughly
mix. Arrange the tuna tartare in 3 small mounds around chilled individual
plates and top each mound with some of the wasabi caviar. Pile the
potato gaufrettes in the center of the plate and drizzle about 1
teaspoon of the beet vinaigrette around the plate. Lay the chives
in an "X" across the center of each plate and serve immediately.
Wine suggestions: This would pair well with Steele Chardonnay
or LaCrema Chardonnay