Alisha & Deanne’s Tuna tartare with potato crisps

Ingredients

2 potatoes, thinly sliced

Olive oil spray

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Extra chopped chives, to garnish

Chilli oil

125ml olive oil

2 tsp chilli flakes

Mayonnaise

1 egg, at room temperature

1 tsp Dijon mustard

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2 tbs lemon juice

¼ tsp salt

1 garlic clove, crushed

250ml light olive oil

Tuna tartare

500g sashimi-grade yellowfin tuna, finely diced

1 eschallot, finely chopped

2 tbs finely chopped chives

2 tsp chilli-infused olive oil (recipe below)

¼ tsp smoked paprika

½ tsp sea salt flakes

2 tbs drained baby capers, roughly chopped

2 tsp wholegrain mustard

Method

1. To make the chilli oil, heat the oil and chilli flakes in a small saucepan over low heat for 5 minutes. Cool completely. Strain through a fine sieve.
2. Spray the potato slices with olive oil spray and season. Air-fry at 180C for 15–20 minutes or until crisp and golden. Cool.
3. Meanwhile, to make the mayonnaise, place all ingredients in a tall jug. Using a stick blender, blend until thick and emulsified.
4. To make the tuna tartare, combine the tuna, eschallot, chives, chilli oil, paprika and salt in a bowl.
5. Spoon a tablespoon of mayonnaise onto each serving plate. Top with the tuna mixture and top with the capers and mustard. Garnish with extra chives. Serve with the potato crisps.

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