1 day ago
1
Crisp potato chips with a zippy tuna tartare is the perfect snacks-with-drinks pairing.
It’s a classic case of chicken-or-the-egg – did Tao or Nobu first introduce the internet (and our taste buds) to the genius of the Tuna Pringle? Regardless, this viral sensation is the epic snack of the festive season.
My streamlined version uses store-bought Pringles, and it’s the perfect answer to your “snacks-with-drinks” requirements. I’ve switched out the expected Asian flavours for the bold zing of horseradish, a drizzle of excellent olive oil, and fresh herbs to create a cool, addictive bite that will disappear the moment it hits the table.
Ingredients
53g tube of Pringles, original flavour
200g sashimi-grade tuna, finely diced
4 tsp finely chopped chives
zest of 1 lemon (or use finger lime pearls, if available)
good-quality olive oil
HORSERADISH MAYO
½ cup Kewpie mayo
1 tbsp horseradish paste or finely grated fresh horseradish
zest of 1 lemon
Method
Step 1
In a medium bowl, combine the diced tuna, chopped chives, and lemon zest. Drizzle in enough olive oil to lightly coat the tuna, then toss gently to combine. Place this mixture in the fridge to chill while you prepare the mayo.
Step 2
In a separate small bowl, whisk to combine the Kewpie mayo, horseradish, and lemon zest, then taste to ensure it has a sharp, clean horseradish kick. Season generously with salt and pepper.
Step 3
Arrange the Pringles on a large serving tray. Place ½ tsp of the horseradish mayo in the centre of each chip. Remove the tuna mixture from the fridge, and mound about 2 teaspoons of tuna on top of the mayo. Don’t worry about precise measurements – you’re looking for a generous, elegant bite that sits well on the chip.
Step 4
Give them a final sprinkle of salt flakes and pepper and serve immediately.
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