Chef Christophe Joignant
Executive Chef
Capital City Club
Atlanta

Idaho^® Potato Waffle, Tuna Tartare, Crème Fraiche and Caviar

Recipe courtesy of Christophe Joignant
Sponsor: Idaho Potato Commission

Servings: 6

Ingredients

Tuna Tartare

• 1 lb fresh yellowfin tuna or sushi grade tuna filet
• ½ c soy sauce
• 10 fresh chives, finely chopped
• 1 Tbsp Asian sesame oil
• 2 tsp tuxedo sesame seeds, toasted
• 1 tsp finely chopped fresh ginger
• 2 tsp honey
• 2 tsp sriracha sauce
• 2 tsp fresh lime juice

Idaho^® Potato Waffle

• 2 lbs Idaho^® Yukon Gold potatoes, finely julienned
• 2 small French grey shallots, finely julienned
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 egg
• 2 Tbsp all-purpose flour
• Olive oil spray for the waffle iron

Garnish

• 6 Tbsp crème fraiche
• Hackleback sturgeon caviar, as needed

Directions

For the Tuna Tartare:

1. 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.

For the Idaho Potato Waffle:

1. Preheat a Belgian waffle iron.
2. Combine the potatoes and shallots, then wrap the mixture in a dish towel and squeeze out the excess liquid.
3. In a large bowl, combine the potatoes, shallots, salt, pepper, egg and flour until evenly mixed.
4. Spray the waffle iron with the olive oil spray.
5. 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.
6. 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.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams