A fresh and vibrant dish that blends sashimi-grade tuna, zesty Sweet Jalapeño hot sauce, and crispy shoestring potatoes.
Spicy Tuna Tartare with Shoestring Potatoes | Chef Ludo
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
French
Servings
2
Prep Time
30 minutes
Cook Time
10 minutes
Crafted by the renowned Chef Ludo Lefebvre, this Spicy Tuna Tartare combines his expertise in French cuisine with a modern twist. Using fresh, sashimi-grade Bluefin tuna, Chef Ludo enhances the dish with a spicy mayo featuring Cloud23's Sweet Jalapeño hot sauce, creating a perfect balance of creamy, tangy, and spicy flavors. The addition of crispy shoestring potatoes provides a delightful crunch, showcasing Chef Ludo’s signature ability to elevate simple ingredients into a refined and unforgettable experience.
Chef Ludo
Ingredients
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8 oz fresh Bluefin Tuna, sashimi grade, skin off
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1 tsp paprika, sweet
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4 tbsp extra virgin olive oil
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1 tbsp white wine vinegar
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1 tbsp Dijon mustard
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pinch of salt
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1 egg
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¼ cup grapeseed oil
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3 tbsp Cloud23 Sweet Jalapeño hot sauce
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1 large Russet potato
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salt, to taste
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4 oz tuna portion
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1 tsp Pimentón oil
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1 tbsp spicy mayo
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1 tsp capers, rinsed and chopped
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1 tsp red onion, brunoised
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1 tsp cornichons, minced
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pinch of parsley, minced
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1 tsp Cloud23 Sweet Jalapeño hot sauce
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½ cup shoestring potatoes
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lemon zest, fresh to order
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fleur de sel, to taste
For the Tuna
For the Pimentón Oil
For the Spicy Mayo
For the Shoestring Potatoes
To Plate
Directions
Prepare the Tuna: Remove any remaining bloodline from the tuna and slice it into 1/4” cubes. Portion into 4 oz servings and keep cold until ready to use.
Make the Pimentón Oil: Combine the sweet paprika and extra virgin olive oil in a blender. Blend on high for 2 minutes, or until the oil warms slightly and the paprika is mostly dissolved. Store in the refrigerator until ready to use.
Prepare the Spicy Mayo: In a mixing bowl, combine white wine vinegar, Dijon mustard, salt, and egg. Whisk everything together and slowly whisk in the grapeseed oil until fully incorporated and emulsified. Add Cloud23 Sweet Jalapeño hot sauce, mix well, and refrigerate until needed.
Make the Shoestring Potatoes: Peel the russet potato and transfer it to a container with water to prevent oxidization. Slice the potatoes on a French mandoline using the julienne blades spaced at ~⅛ inch.
Transfer the sliced potatoes to a new container with clean water to prevent oxidization. You can store them overnight if needed.
When ready to fry, drain the potatoes and pat them dry with a paper towel. Fry the potatoes in batches at 350ºF for ~4 minutes, or until golden brown and crispy. Season with salt and set aside.
To Plate: In a chilled mixing bowl, mix together 4 oz tuna, 1 tsp Pimentón oil, 1 tbsp spicy mayo, 1 tsp capers, 1 tsp red onion, 1 tsp cornichons, and a pinch of minced parsley. Season with fleur de sel.
Top with 1 tsp Cloud23 Sweet Jalapeño hot sauce and freshly grate lemon zest over the top. Gently remove the ring mold.
Flash the pre-cooked shoestring potatoes in the oven for 5-10 seconds or until just hot. Plate them on top of the tuna mixture. Serve immediately.
Comments (1)
Loved this recipe.