Jackie Tuna Tartare
Should Makes 4 servings

This dish is great for it’s pure protein value and solid taste. It’s easy to assimilate, won’t make you feel bloated and gives you great…mmm, prowess. There is something about eating raw fish that is empowering. It’s like getting a French kiss and a proteing shake all-in-one. I felt like it was my first French-kiss. I began to experiment with raw fish heavily soon it was a passionate love affair which brings me to tartare. I had this in Lyon, France and it was amazing. I decided to dress it up here with tones (suggestions) from my wife. There’s a ginger dressing that I serve on our tuna tartare for those who want an extra zing!
1 pound sushi-quality tuna (Maguro)

Ginger infused oil dressing:
2 teaspoon finely diced fresh ginger
1/4 cup corn oil

Herb mix:
1 tablespoon plus 2 teaspoons thinly sliced fresh coriander
1/2 teaspoon seeded and finely diced jalapeno
1/2 teaspoon toasted sesame seeds
1 teaspoon finely diced scallion (from white and light green parts only)
2 teaspoons fresh lemon juice, plus 1/2 lemon
Fine sea salt, to taste
Freshly ground white pepper, to taste
1 ripe plum tomato, peeled, seeded, and cut into 1/8 inch dice
20 homemade Russel potato chips (little oil spray and bake until crispy)
1 tablespoon rice vinegar
1 tablespoon lite soy sauce
1/2 tablespoon brown sugar

Garnish:
Ultra thin scallion strips

Special equipment:
Round mold. They are super cheap and are a must for all those presentations on the Food Network. You can also use an open-ended cookie cutter, 2-1/4 inches in diameter and 1-1/2 inches high, for an orginally look!

1. Combine the ginger and corn oil in a small bowl, cover and refrigerate overnight. Strain.

2. Trim any blood or pieces of nerve from the tuna. Cut into tiny dice (no bigger than 1/8 inch). Put the tuna in a mixing bowl. (The recipe can be made to this point up to 5 hours ahead; cover and refrigerate the tuna.)

3. No more than 15 minutes before serving, add 1 tablespoon of coriander to the tuna, along with the jalapeno, sesame seeds, scallion, 2 teaspoons of lemon juice, vinegar, soy sauce, sugar and 4 teaspoons of the ginger oil. Mix gently. Season with salt and pepper.

4. Place the mold in the center of a salad plate. Fill the mold with the tuna mixture, pressing it gently so the tuna is even and compact. Lift off the mold. Repeat, making 3 more plates.

5. Drizzle the remaining oil on the plates around the tartare. Sprinkle the tomato over the oil, then sprinkle the remaining coriander over the tomato. Squeeze a little lemon juice over the garnishes. Stand 5 potato chips up on their edges in each tartare, arranging them in a circle. Serve immediately.

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