• 70minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B6, B9, B12, C, D
MineralsIodine, Fluorine, Manganese, Potassium

Ingredients Jump to Instructions ↓


  2. 1 tablespoon chili powder

  3. 3 tablespoons olive oil

  4. 2 shallots , minced

  5. 2 garlic cloves , minced

  6. 12 ounces sushi -grade tuna, cut into 1/2-inch cubes

  7. juice of 2 limes

  8. 1 tablespoon minced ginger

  9. 1 teaspoon mustard

  10. 4 basil leaves, chopped

  11. salt and freshly ground pepper


  13. 1 1/2 pounds Idaho or other baking potatoes

  14. 1 Spanish onion , finely chopped

  15. 1 large egg , lightly beaten

  16. kosher salt and freshly ground black pepper

  17. 2 tablespoons butter

  18. extra butter for frying (about 1 tablespoon)

  19. 1 tablespoon olive oil

  20. 2 tablespoons canola oil or frying oil

Instructions Jump to Ingredients ↑

  1. To Make Tuna Tartare :

  2. Place tuna in a bowl. In a separate bow, mix all other ingredients (except salt and pepper) with a whisk. Fold mixture into tuna, season with salt and pepper, and finish with basil.

  3. To Make Potato Pancakes :

  4. Wash potatoes and place in pot . Cover with salted water and simmer till done.

  5. Peel the potatoes, grate them on a box grater or mash them with a fork. Put the potatoes in a large bowl and add the onion, oil, butter and egg. Mix well. Season with salt and pepper. Allow to cool, and then divide the potato mixture into 4 parts.

  6. Heat butter and canola oil in an 8-inch skillet over medium heat (if you have two 8-inch skillets, cook 2 pancakes at a time). Add one quarter of the potato mixture, and cook for 4 minutes, or until golden brown on the bottom. Turn the cake and cook for about 4 minutes longer, or until browned on the bottom side and cooked through. Transfer to paper towels to drain briefly, then transfer to a baking sheet and keep warm in the oven while you cook the remaining pancakes. Serve hot with tuna tartare.


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