Potato Waffle, Tuna Tartare, Crème Fraiche, and Caviar

Ingredients:

Tuna Tartare

• 1 pound fresh yellowfin tuna or sushi grade tuna filet
• ½ cup soy sauce
• 10 pieces fresh chives, finely chopped
• 1 Tablespoons Asian sesame oil
• 2 teaspoons tuxedo sesame seeds, toasted
• 1 teaspoon finely chopped fresh ginger
• 2 teaspoons honey
• 2 teaspoons sriracha sauce
• 2 teaspoons fresh lime juice

Idaho^® Potato Waffle 

• 2 pounds Idaho^® Yukon Gold potatoes, finely julienned
• 2 small French grey shallots, finely julienned
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 egg
• 2 Tablespoons all-purpose flour
• Olive oil spray for the waffle iron

Garnish

• 6 Tablespoons crème fraiche
• Hackleback sturgeon caviar, as needed

Directions:

1. For the Tuna Tartare: Dice the tuna into ¼-inch cubes and place in a bowl.
2. In a medium bowl, whisk together the soy sauce, chives, sesame oil and seeds, ginger, honey, sriracha, and lime juice.
3. Gently fold in the tuna and divide in 6 portions.
4. For the Idaho Potato Waffle: Preheat a Belgian waffle iron. 
5. Combine the potatoes and shallots, then wrap the mixture in a dish towel and squeeze out the excess liquid.
6. In a large bowl, combine the potatoes, shallots, salt, pepper, egg, and flour until evenly mixed.  
7. Spray the waffle iron with the olive oil spray. 
8. Spoon 1/6 of the potato mixture into the preheated waffle iron, close, and cook until golden and crisp on the outside, 5 to 8 minutes. Remove the waffle to a wire rack and repeat with the remaining batter.
9. Serve each waffle garnished with a portion of tuna tartare, 1 Tablespoon crème fraiche, and a quenelle of caviar.

Chef Notes: 

This recipe should give you about 6 small waffles total, if you use a Belgian waffle maker.