Tuna Tartare with Potato Chips

This dish from the 90s is officially cool again

Everything's better when you add potato chips—including tuna tartare, the 90s bistro menu stalwart getting a brand-new spotlight at all-day Tribeca spot Yves. Underneath the chips (and obligatory horseradish), chef Dan Berg mixes cucumbers, watermelon radishes and chives with diced tuna for a refreshing revamp of the seafood dish. 

Keep your stock of potatoes submerged in cold water while you peel and slice them so they don't brown. And if you can't find watermelon radishes, breakfast radishes will work fine.

Recipe adapted from chef Dan Berg, Yves, New York, NY

Tuna Tartare With Potato Chips
4.3 from 35 ratings
Learn how to make a modern version of tuna tartare with this recipe—which calls for topping the dish with potato chips—from Yves in New York City.
Prep Time
25
minutes
Cook Time
35
minutes
Servings
4
servings
Total time: 60 minutes
Ingredients
  • For the Potato Chips
  • 4 medium-size fingerling potatoes (roughly 6 to 8 ounces)
  • 1 tablespoon distilled white vinegar
  • 4 cups canola oil
  • Kosher salt, to taste
  • For the Tartare
  • ½ cup diced cucumber
  • ½ cup diced watermelon radishes
  • ½ bunch chives, sliced thin, divided
  • 11 ounces yellowfin tuna, diced
  • 1 lemon, zested and juiced
  • Kosher salt, to taste
  • Espelette pepper, to taste
  • Extra-virgin olive oil
  • One 2-inch piece fresh horseradish, peeled, for garnish
Directions
  1. Make the potato chips: Peel the potatoes and place them in a bowl of cold water. Using a mandoline, shave the potatoes into very thin disks. You want them as thin as possible without being translucent.
  2. Put the potato slices in a large pot and cover with water. Add the vinegar, bring the potatoes to a boil and immediately turn off the burner. Strain and allow the potatoes to dry on a paper towel-lined plate or sheet pan in a single layer.
  3. Meanwhile, heat the canola oil to 350° in a medium saucepan big enough that the oil reaches only halfway to the top (you don't want it to overflow once you add the potatoes). When the potatoes are completely dry, carefully fry them in small batches until golden brown. Be careful to not overload the pan as the oil can overflow. Should take about 1 to 2 minutes. Strain on a paper towel-lined sheet tray or plate. Salt lightly to taste. You can store them in an airtight container for up to 3 days.
  4. Make the tartare: Mix the cucumbers, radishes, three-quarters of the chives and tuna in a large mixing bowl. Add the lemon zest and juice. Season with salt and a pinch of Espelette pepper. Drizzle with olive oil and mix well.
  5. Divide the tuna mixture between 4 bowls, spreading it out evenly into circles. Top with the potato chips, remaining chives and grated horseradish. Drizzle with olive oil to serve.
Nutrition
Calories per Serving 2,123
Total Fat 224.1 g
Saturated Fat 17.0 g
Trans Fat 0.9 g
Cholesterol 30.4 mg
Total Carbohydrates 14.1 g
Dietary Fiber 2.3 g
Total Sugars 1.7 g
Sodium 969.2 mg
Protein 20.7 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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