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Recipe by Naomi Nachman

Crispy Potato and Tuna Tower

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Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Egg

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.

Ingredients

Tuna Tower

  • 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

Crispy Potatoes

  • 8 Yukon gold potatoes, grated and squeezed dry with a dish towel

  • 4 eggs, beaten

  • 1 medium onion, grated

  • neutral-flavored oil, for frying

Avocado Mash


Wine Pairing

Hagafen Dry Riesling 2022

Directions

Prepare the Crispy Potato and Tuna Tower

1.

In a medium bowl, place the squeezed potatoes. Add the eggs, onion, and salt and mix well.

2.

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.

3.

Let the patties rest on a rack. (This prevents them from getting soggy.)

4.

Prepare avocado mash, adjusting ingredients to your taste.

5.

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.

Tips:

It’s easier to slice the tuna when it’s partially frozen.

Credits

Food and Prop Styling by Shiri Feldman and Chef Suzie Gornish. Photography by Felicia Perretti.

Crispy Potato and Tuna Tower

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