Tuna Tartar on Ruffled Potato Chips

from Williams-Sonoma Appetizers

via Dick Lonergan

makes about 60 bites

3/4 teaspoon peeled and grated fresh ginger

1 egg yolk

1/2 small clove garlic, finely chopped

1 1/2 teaspoons Coleman's mustard powder (or hot Chinese mustard)

1 tablespoon mirin

1 tablespoon soy sauce

1/4 cup rice vinegar (plain)

1/3 cup peanut oil

2 tablespoons Asian sesame oil

1 1/2 pounds sushi-grade ahi tuna fillet, semi-frozen and then

cut into 1/8-inch dice

4 shallots, finely chopped

4 tablespoons snipped fresh chives, plus 120 2-inch long pieces

salt and freshly ground pepper

60 ruffled potato chips, preferably unbroken and thick

For the dressing, in a food processor, combine the ginger, egg yolk, garlic, mustard, mirin and soy sauce and process until smooth. Add the vinegar and process for a few seconds to combine. With the motor running, drizzle in the oils very slowly just until emulsified. Cover and refrigerate.

Toss together the tuna, shallots, snipped chives, about 1 teaspoon salt and 1 teaspoon pepper. Add enough of the dressing to moisten the mixture thoroughly and toss again. Don't add too much so that the mixture is soupy. Taste and correct the seasonings. Use the extra dressing for a green salad. Arrange the best potato chips on a platter and spoon a generous dollop (about 1 teaspoon) of tuna tartare on each chip. Gently press two criss-crossed chives on top and serve at once.

The dressing can be made up to 2 days in advance and refrigerated. The dressed tuna is best if served immediately. If you don't want to put chives on 60 potato chips, do a few as an example. The guests will figure it out. Also, 60 bites sounds like a lot, but this always seems to disappear.