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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.
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