Ahi Tuna Tartare & Allumettes Fries Recipe
Make Ahi Tuna Tartare & Allumettes Fries Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ahi Tuna Tartare
Allumettes Fries
Sauce / Dips
Method
Ahi Tuna Tartare
- 1
Prep and dice the tuna
Hold the sushi-grade ahi tuna chilled. Pat it dry with paper towels. Using a very sharp knife, trim away any silvery skin or sinew then cut the tuna into 1/4-inch dice. Place diced tuna in a chilled bowl and keep refrigerated while you prepare the other components.
- 2
Make the dressing
In a small bowl combine 2 tablespoons soy sauce, 1 teaspoon toasted sesame oil, 1 teaspoon rice wine vinegar, 1/2 teaspoon grated fresh ginger, 1/2 tablespoon lime juice, and 1/2 teaspoon Sriracha (if using). Whisk to emulsify. Taste and adjust: add a pinch of salt or a few drops of soy if you want more umami.
- 3
Combine tartare
Add the finely minced shallot (1 tablespoon) and the sliced scallions (2 tablespoons) to the tuna. Pour the dressing over the fish and gently fold with a spatula 6–8 times to coat evenly without smashing the dice. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper. Fold in toasted sesame seeds. If using, gently fold in the diced avocado just before plating to avoid browning.
- 4
Chill briefly
Cover the bowl and refrigerate the tartare for 10–15 minutes to let flavors meld. Do not over-chill (no more than 30 minutes) to preserve texture.
- 5
Plate and garnish
Use a ring mold or spoon to portion tuna tartare onto chilled plates. Top with microgreens or cilantro and an extra sprinkle of sesame seeds. Serve immediately alongside the allumettes fries and sauces.
Allumettes Fries
- 6
Prepare potatoes
Wash and peel the Russet potatoes if you prefer (peel optional). Using a mandoline or a sharp knife, cut potatoes into allumette-style matchsticks about 1/8-inch x 1/8-inch x 2–3 inches long. As you cut, place the sticks into a large bowl of cold water to remove surface starch and prevent browning.
- 7
Rinse and soak
Rinse the potato sticks thoroughly under cold running water until water runs clear. Then soak them in fresh cold water for at least 30 minutes (up to 2 hours) in the refrigerator to remove excess starch — this yields crisper fries.
- 8
Dry thoroughly
Drain the soaking water and spread the potato sticks on clean kitchen towels or layers of paper towels. Pat completely dry — moisture will cause oil to spit and will reduce crispness.
- 9
Heat oil
Pour 3–4 cups of vegetable or peanut oil into a heavy-bottomed saucepan or deep fryer. Heat oil to 325°F (163°C) for the first blanch fry. If you don't have a thermometer, test by dropping one stick in; it should sizzle gently and sink then slowly rise.
- 10
First fry (blanch)
Working in small batches, fry the potato sticks at 325°F for 3–4 minutes until pale and just starting to show texture but not browning. Remove with a spider or slotted spoon and drain on a double layer of paper towels. Allow to rest for 10 minutes; you can refrigerate briefly to firm them if desired.
- 11
Second fry (crisp)
Increase oil temperature to 375°F (190°C). Fry the blanched allumettes in small batches for 1–2 minutes until golden brown and crisp. Remove and drain on paper towels. Immediately season with 1 teaspoon fine sea salt (or to taste) and 1/4 teaspoon freshly ground black pepper; toss gently with 1 teaspoon neutral oil if using to help the seasoning adhere.
- 12
Keep warm
If making multiple batches, keep finished fries on a wire rack in a 200°F (95°C) oven in a single layer to stay crisp while you finish the rest.
Sauce / Dips
- 13
Make spicy mayo (main dip)
In a small bowl combine 1/4 cup mayonnaise, 1/2 teaspoon Dijon mustard, 1/2 teaspoon lemon juice, 1/2 teaspoon soy sauce and 1/2 teaspoon Sriracha. Whisk until smooth. Taste and adjust seasoning — add more Sriracha for heat or a pinch of salt if needed.
- 14
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