Centristic Cooking: Chef Marcus Samuelsson's Tuna Tartare with Potato Pancakes Recipe

Life & Love | Justin Dwayne Joseph | 08/07/2013 | 10:15 AM EDT

Upgrade Your Hors d'oeuvres With Help From The NYC Based Chef

Tuna Tartare with Potato Pancakes...sounds a tad fancy right? Bougie, even. But, it's the perfect dose of refinement to add to your at-home happy hour. Say ta-ta to chips and dip, and serve your guests some elevated hors d'oeuvres. You can thank Chef Marcus Samuelsson later.

Tuna Tartare with Potato Pancakes
Serves 4, adapted from KitchenDaily

Ingredients:

 Tuna Tartare:
1 tablespoon chili powder
3 tablespoons olive oil
2 shallots, minced
2 garlic cloves, minced
12 ounces sushi-grade tuna, cut into 1/2-inch cubes
Juice of 2 limes
1 tablespoon minced ginger
1 teaspoon mustard
4 basil leaves, chopped
salt and freshly ground pepper

Potato Pancakes:
1 1/2 pounds Idaho or other baking potatoes
1 Spanish onion, finely chopped
1 large egg, lightly beaten
kosher salt and freshly ground pepper
2 tablespoons butter extra butter for frying
1 tablespoon olive oil
2 tablespoons canola oil or frying oil


Method:

Tuna Tartare:
Place tuna in a bowl. In a separate bow, mix all other ingredients (except salt and pepper) with a whisk. Fold mixture into tuna, season with salt and pepper, and finish with basil.

Potato Pancakes:
1. Wash potatoes and place in pot. Cover with salted water and simmer till done.
 
2. Peel the potatoes, grate them on a box grater or mash them with a fork. Put the potatoes in a large bowl and add the onion, oil, butter and egg. Mix well. Season with salt and pepper.

3. Allow to cool, and then divide the potato mixture into 4 parts.

4. Heat butter and canola oil in an 8-inch skillet over medium heat (if you have two 8-inch skillets, cook 2 pancakes at a time). Add one quarter of the potato mixture, and cook for 4 minutes, or until golden brown on the bottom. Turn the cake and cook for about 4 minutes longer, or until browned on the bottom side and cooked through.

5. Transfer to paper towels to drain briefly, then transfer to a baking sheet and keep warm in the oven while you cook the remaining pancakes. Serve hot with tuna tartare.


 (Photo: Slaven Vlasic/Getty Images)

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