Tuna Tartare with Potato Pancakes
Provided by: Marcus Samuelsson
- 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 black pepper
- 2 tablespoons butter
- extra butter for frying (about 1 tablespoon)
- 1 tablespoon olive oil
- 2 tablespoons canola oil or frying oil
- To Make 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.
- To Make Potato Pancakes:
Wash potatoes and place in pot. Cover with salted water and simmer till done.
- 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. Allow to cool, and then divide the potato mixture into 4 parts.
- 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. 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.