TUNA TARTARE N SPICY CRISPS

I love a tuna tartare. It's fresh and its tasty and this one comes with crisps. Pop an egg yolk on top if you want. It's nice.

20-25 Mins

Ingredients

(TO SERVE 2)

200g Fresh Tuna Steak
Thumb Sized Piece of Ginger
A Red Chilli
2 Spring Onions
2 Tablespoons Sesame Seeds
2 Tablespoons Sesame Oil
Tablespoon of Soy Sauce
Tablespoon of Honey
A Lime
Small Bunch of Coriander
3-4 Small Potatoes
Teaspoon of MSG
Teaspoon of Shichimi Togarashi
Tablespoon Vegetable Oil
Salt
2 Small Radishes

Ingredients

Instructions

Get all your ingredients out except the fish which will come in at the last moment. Keep that in the fridge until then. Preheat your oven to 180ºC because its crisp time first. Thinly slice potato slices and stick in a bowl with vegetable oil and a little salt. Mix around so all the potato slices are coated. Place on a baking sheet and into the oven for about 15-20 minutes or until they become crisp.
Toast some sesame seeds on a medium heat for a minute or two until slightly fragrant. Keep shimmying the pan to avoid burning them. Make your dressing with the juice of a lime, sesame oil, soy sauce and honey. Add the sesame seeds and stir.
Finely dice a chilli, grate some ginger and chop your spring onions. Mix these together in a bowl. Finely chop coriander and add that as well - as much as you want.
When your crisps are done, toss them in a little MSG and some Shichimi Togarashi and then pop onto a wire rack in the switched off oven to get properly crispy.
Remove your tuna from the fridge and chop into centimetre sized chunks. Mix the fish with your ginger, chilli and onions and then finally pour over the dressing. Mix thoroughly.
Use a plating ring or something circular to pop a mound onto a plate. Thinly slice radish into circles and top with those and some coriander leaves. Serve with your crisps. Pop a bit of tartare on a crisp and enjoy one of the tastiest mouthfuls ever created.