Tuna Tartare on Fried Potato Gauffrettes

1/2 pound ahi tuna, small dice
1/2 cup minced green onions
1 teaspoon minced fresh ginger
1 teaspoon wasabi paste
1/2 teaspoon sesame oil
1/4 cup soy sauce
1 tablespoon lime juice or yuzu

Potato Gauffrette

Cooking oil, for deep-frying
1 pound potato, waffle sliced on a mandolin
Salt

In a bowl, combine the tuna, green onions, ginger, wasabi, sesame oil, soy sauce and lime juice, and mix until well blended. Taste and adjust seasoning with lime juice or soy sauce. Set bowl over ice.

Preheat a deep pot of oil or a deep-fryer to 325 degrees F.

Deep-fry the potato gaufrettes until crisp and golden. Drain onto a paper towel lined plate and season with salt.

Place a spoonful of the tuna tartare on 1 end of each potato gaufrette. Repeat process until you have enough to arrange on a serving platter. Serve immediately.

Yield: about 24 pieces