MAKES 4 SERVINGS
Courtesy of Chef Lindsay Mason, Cristiano Ristorante, Houma
12 ounces sushi-grade Louisiana yellowfin or Pacific bluefin tuna, diced
4 teaspoons extra-virgin olive oil
1/2 teaspoon black sesame seeds
4 1/2 teaspoons chopped micro cilantro*, in all
4 teaspoons plus 8 drops Spicy Chile Sauce*, in all, recipe follows
juice of 1 lime
Baked Potato Chips, recipe follows
lime twists, for garnish
In a large bowl, combine tuna, olive oil, sesame seeds, 1/2 teaspoon cilantro, 8 drops Spicy Chile Sauce, and lime juice. Season to taste with salt and freshly ground black pepper.
Place a small amount of tuna mixture in center of 4 plates. Top each with a Baked Potato Chip. Spoon remaining tuna on top of each chip. Garnish with remaining micro cilantro, lime twists and additional Spicy Chile Sauce, if desired.
Chef’s Notes: If you cannot get micro cilantro, use the same amount of chopped cilantro leaves. Srirachia can be substituted for Spicy Chile Sauce.
Spicy Chile Sauce
1 1/2 pounds red jalapeños, stems trimmed, green tops left intact
6 cloves garlic
1/4 cup light brown sugar
1 tablespoon Kosher salt
1/2 cup distilled white vinegar
In a blender or work bowl of a food processor, purée jalapeños, garlic, sugar, and salt. Transfer mixture to a glass jar, and store at room temperature for 2 to 3 days or until fermented. Push through a mesh sieve. In a medium saucepan over low heat, combine liquid from strained chile mixture and vinegar. Cook until liquid has reduced to desired consistency.
Baked Potato Chips
1 large Yukon gold potato, peeled
Preheat oven to 300º. Slice potato as thin as possible, then rinse in cold water until all starch is removed. Pat potatoes dry. On a baking sheet lined with a silicone baking sheet, place potatoes in a single layer. Top with an upside-down silicone baking sheet. Bake until chips are crisp and translucent but not overly brown, 20 to 30 minutes. Cool completely, and then store in airtight container between paper towels.
Photography by Sara Essex Bradley