Please enter the email you’re using for this account.
I developed this recipe around Chanukah time, so using latkes for the base was a no-brainer! Fried potatoes are always a win, especially combined with these great toppings for a stunning appetizer.
1 pound (450 grams) fresh sushi-grade tuna, sliced thin and sprinkled withHaddar Kosher Salt half an hour before assembly
1 tablespoon Haddar Salt
2 radishes, sliced paper thin (I useda mandoline), then salted half an hour before assembly
1 mango, julienned
8 Yukon gold potatoes, grated and squeezed dry with a dish towel
4 eggs, beaten
1 medium onion, grated
neutral-flavored oil, for frying
2 avocadoes, mashed with1/4 teaspoon salt
1/8 teaspoon Gefen Garlic Powder
juice of 1/2 small lemon (or about 1 and 1/2 tablespoons Tuscanini Lemon Juice), or to taste
In a medium bowl, place the squeezed potatoes. Add the eggs, onion, and salt and mix well.
In a large frying pan, heat the oil. Form patties with the potato mixture and fry for a few minutes on each side until golden brown.
Let the patties rest on a rack. (This prevents them from getting soggy.)
Prepare avocado mash, adjusting ingredients to your taste.
To assemble, spread some avocado on top of a potato round. Lay some tuna on top. Top with a few radish slices and then a mango slice.
Food and Prop Styling by Shiri Feldman and Chef Suzie Gornish. Photography by Felicia Perretti.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation