Tuna Tartare on Grilled Potato Slices

While I was downtown in Chinatown searching for langon fruits, I spied me some beautiful Tuna. Whenever I see really good quality Tuna I hate the thought of cooking it. It’s just to gorgeous for that. What the fish monger hated even more was my instruction of the exact piece that I wanted. I don’t like to be a pain….nah, not true, I can be a nudge. I figure Italian grandmothers can get away with it, why not a Latina/Irishwoman?? Trust me though, I let that guy know that I really appreciated his efforts. In the end everyone was happy.

While stumbling around I also came across some fresh, tight Thai Chilies. You may see them in the market as more stores are starting to carry them. They are small, slim and green, and pack a smart punch that can really sting if you’re not careful. I, as you know, love them. Feel free to switch out to jalepenos of a lesser quantity if your not a heat freak like me, or eliminate altogether. I would add a good grind of black pepper at least though…

So once back in my kitchen with the spoils of my excursion, I sliced up a few potatoes as thin as I could get them, oiled them, and threw them on my grill pan. While the potatoes softened and charred, I pulled together the tartare.

I think tartare should be made a la minute, meaning not in advance. Though perfectly good the next day, I prefer it fresh, before the lime juice has a chance to do too much work on that beautiful tuna, but if you’re making a batch for a get together, go ahead and make it beforehand- just keep it cold, cold, cold.

So here you have it. My late afternoon lunch.

I need to head downtown more often…