Servings: 4
- Mandoline
INGREDIENTS
- 2 ripe tomatoes, grated
- ½ cup/120 grams sour cream
- 1 teaspoon dukkah spice, optional
- 3 hot peppers
- 5 garlic cloves
- 1 tablespoon fresh zaatar leaves
- ¼ cup olive oil
- Pinch of salt
Gratin:
- 5-6 large gold potatoes, peeled
- 1 teaspoon salt
- 3 tablespoons olive oil
Tartare:
- 7 ounces/200 grams sushi-grade tuna, finely chopped
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 2 tablespoons chives, finely chopped
INSTRUCTIONS
- Preheat the oven to 320°F (160°C) with a convection setting if available. Slice the potatoes paper-thin using a mandoline. Line a baking sheet with parchment paper, drizzle with olive oil, and sprinkle with salt. Arrange a few layers of potatoes in the pan, repeating with more olive oil and salt every few layers. Press the slices tightly together to prevent gaps.
- Bake for about 1½ hours until the top is golden and crisp. If possible, place another baking tray on top while baking to apply gentle pressure. Once out of the oven, cover with a clean kitchen towel and weigh it down with cans or another heavy object. Let rest in the refrigerator overnight.
- The next day, cut the gratin into small squares or rectangles. Heat a thin layer of oil in a skillet over medium heat and fry the pieces on both sides until golden, about 2 minutes per side. Immediately season with salt. For extra brightness, grate fresh lemon zest over the top. Let cool slightly before serving.
- For the tuna tartare, mix the chopped tuna with olive oil, salt, and chives in a bowl. Spoon onto a serving plate.
- Season the grated tomatoes with salt. Serve the sour cream plain or topped with olive oil and dukkah. To make the spicy sauce, blend the hot peppers, garlic, zaatar leaves, olive oil, and salt in a food processor or shaker until smooth. Serve everything together, allowing everyone to combine flavors as they like.