Tuna Tartare with Avocado

Ingredients

• 150 g waxy potatoes
• plant oil (for frying)
• Salt
• 1 cucumber (about 5 cm)
• 1 Lime (juice)
• 1 tbsp grape seed oil
• 400 g tuna fillet (sushi quality)
• 2 tbsp chives, cut into rings
• 1 tsp Sesame oil
• pepper (ground)
• 1 Avocado
• 1 tsp wasabi paste

Instructions

1. 1.

   Peel the potatoes and grate them into fine slices. Rinse for 2-3 minutes, drain, and pat dry with paper towels or a kitchen cloth. Heat the oil in a fryer or pot to 170°C, fry the potato slices in batches until golden brown. Remove with a slotted spoon and drain on paper towels. Lightly salt.

2. 2.

   Wash the cucumber and slice it thinly or grate it. Arrange the slices on plates as a bed for the tartare. Drizzle with lime juice and grape seed oil.

3. 3.

   Rinse the tuna, pat dry, and dice small. Mix 1 tbsp chives with sesame oil and a splash of lime juice into the tuna mixture and season with salt and pepper.

4. 4.

   Peel, halve, pit the avocado, and cube the flesh. Combine with wasabi paste and remaining chives, then season with lime juice, salt, and pepper.

5. 5.

   Using a serving ring, first fill with avocado, then add the tuna tartare and smooth the surface. Remove the ring and serve garnished with potato chips.