Café Castagna's Chef de Cuisine, Kevin Yandle, stopped by to share his recipe for Albacore Tartare. It's tuna, taken to the next level! For more information about Café Castagna, click here. For more information about their seasonal dinner series, click here.
Café Castagna is part of the Oregon Fun Card -- Restaurant Edition -- 10 dining offers for you, your family and friends to enjoy! When you purchase a card, you can use it once at each of the 10 participating restaurants now thru the end of year! It's a $270 value for just $69!
To purchase your Oregon Fun Card -- Restaurant Edition head to oregonfuncard.com.
- 2 lbs albacore tuna (chopped)
- 4 tablespoons sliced shallot
- 6 Tbls diced padrons
- 2 Tbls lime juice
- Zest of 1 lime
- 4 Tbls white soy sauce
Buy center cut tuna loins. Cut tuna into 1/4 in cubes and place in a mixing bowl on ice.
Cut padrons in half and remove their seeds lay cut side down and dice.
Next, cut shallot in half and remove outer skin. Without removing the core cut into thirds and then slice.
Finally mix all remaining ingredients together except the lime juice.
Add the lime just before you are ready to serve. (The lime juice will cook the tuna as it sits and affects the color and texture of the fish.)
Serve in small mound then cover with potato chips.
5 fingerlings potatoes sliced thin on mandolin or food processor. Rinse potatoes till water runs clear. Bring canola or grape seed oil up to 325ºF in a large high sided pot with the oil filling half the pot. In small batches drop your potatoes into the hot oil and carefully stir until the potatoes are golden brown. Remove from oil and place on cookie sheet lined with paper towels, season with salt immediately, repeat until all the potatoes are cooked