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
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
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
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.
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)