Potato Waffle, Tuna Tartare, Crème Fraiche, and Caviar

Potato Waffle, Tuna Tartare, Crème Fraiche, and Caviar

Chef Christophe Joignant
Capital City Club Brookhaven
Atlanta, GA

Yield: 6 Servings


Tuna Tartare

Idaho® Potato Waffle 



  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.