Crispy Potato and Tuna Tower

SERVES 8

• 1 lb (450 g) fresh sushi-grade tuna, sliced thin and sprinkled with kosher salt half an hour before assembly
• 1 Tbsp salt
• 2 radishes, sliced paper thin (I used a mandoline), then salted half an hour before assembly
• 1 mango, julienned

Crispy Potatoes

• 8 Yukon gold potatoes, grated and squeezed dry with a dish towel
• 4 eggs, beaten
• 1 medium onion, grated
• neutral oil, for frying

Avocado Mash

• 2 avocadoes, mashed with
  ¼ tsp salt
• ⅛ tsp Gefen Garlic Powder
• juice of ½ small lemon, or to taste

In a medium bowl, place the squeezed potatoes. Add the eggs, onion, and salt and mix well.

In a large frying pan, heat the oil. Form patties with the potato mixture and fry for a few minutes on each side until golden brown.

Let the patties rest on a rack. (This prevents them from getting soggy.)

Prepare avocado mash, adjusting ingredients to your taste.

To assemble, spread some avocado on top of a potato round. Lay some tuna on top. Top with a few radish slices and then a mango slice.

Tip

It’s easier to slice the tuna when it’s partially frozen.

(Originally featured in Family Table, Issue 835)