Spicy fresh tuna on ruffled potato chips

Salads & Sides & Soups
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

Ingredients

1⁄4 cup Japanese mayonnaise

3⁄4 teaspoon peeled and grated fresh ginger

1⁄2 clove garlic, finely chopped

1 teaspoon Japanese prepared hot mustard or Asian dry hot mustard

2 tablespoons Asian sesame oil

3⁄4 pound sushi-grade ahi tuna fillet, diced (1⁄4 -inch)

1 shallot, finely chopped

2 tablespoons chopped green onions

1 tablespoon white and black sesame seeds

Salt and freshly ground pepper, to taste

20 ruffled potato chips, unbroken

In small bowl, combine mayonnaise, ginger, garlic, mustard and sesame oil; mix well and set aside.

In another bowl, toss together tuna, shallots, green onions, sesame seeds, salt and pepper. Add to mayonnaise mixture and toss well.

Arrange potato chips on large platter and scoop generous dollop of tuna mixture onto each chip. Serve at once. Serves 6 to 8.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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