One bag of blue corn tortilla chips, or a good thick potato chip like Kettle brand. You do want the chips to have salt.
- One piece of Sashimi grade Ahi Tuna – cut into little cubes
- Truffle oil
- Crème Fraiche
- Chives
Put the chips out on a platter – single layer. Only use the big, unbroken ones.
Cut your tuna into small cubes – think a little bigger than salsa. Toss the tuna with enough truffle oil to coat it. Add a little bit of freshly ground black pepper.
Put a heaping teaspoon of the truffle oil tuna on each chip. Put a dollop of crème fraiche on top of each and garnish with a sprinkling of chopped chives.
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