Bluefin Tuna Tartar

• 16 ounces sushi grade tuna
• 2 tablespoons lemongrass oil
• Salt and pepper
• Peanut oil, for frying
• 1 (12-ounce) kennabeck potato, sliced thinly on a mandoline
• 1/4 cup tobiko wasabi caviar
• Chive sticks, for garnish
• 1 1/2 tablespoons chive oil, recipe follows

1. Cut tuna into 1/4-inch dice and mix with oil, salt and pepper.
2. Refrigerate until ready to plate.
3. Potatoes:
4. Heat oil to 350 degrees F in a large, deep pot that is no more than halfway filled with oil.
5. Add the potato slices and fry until just golden brown, about 30 seconds.
6. Drain on paper towels and season with salt.
7. Assembly:
8. Make a small free form pile of tuna on 1 end of each plate.
9. Garnish the plates with caviar, chives, chive oil, and a pile of chips.
10. 1/2 cup chopped chives
11. 1 cup canola oil
12. Puree chives and oil in a food processor or blender until well blended.
13. Strain through cheesecloth.

tuna, lemongrass oil, salt, peanut oil, potato, wasabi caviar, chive sticks, chive oil

Taken from www.foodnetwork.com/recipes/bluefin-tuna-tartar-recipe.html (may not work)