Potato Waffle, Tuna Tartare, Crème Fraiche, and Caviar


Tuna Tartare

  • 1 pound fresh yellowfin tuna or sushi grade tuna filet
  • ½ cup soy sauce
  • 10 pieces fresh chives, finely chopped
  • 1 Tablespoons Asian sesame oil
  • 2 teaspoons tuxedo sesame seeds, toasted
  • 1 teaspoon finely chopped fresh ginger
  • 2 teaspoons honey
  • 2 teaspoons sriracha sauce
  • 2 teaspoons fresh lime juice

Idaho® Potato Waffle 

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


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


  1. For the Tuna Tartare: 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.
  4. For the Idaho Potato Waffle: Preheat a Belgian waffle iron. 
  5. Combine the potatoes and shallots, then wrap the mixture in a dish towel and squeeze out the excess liquid.
  6. In a large bowl, combine the potatoes, shallots, salt, pepper, egg, and flour until evenly mixed.  
  7. Spray the waffle iron with the olive oil spray. 
  8. 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.
  9. 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.

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Yield: 6 Servings

Chef Christophe Joignant
Capital City Club Brookhaven
Atlanta, GA

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