WORDS BY MIKE MURCIANO,
RECIPE BY TANNER SARASPE AND NICOLE LITVACK
Let’s be honest, it can’t all be Lobster and Swordfish, but there’s some secrets in the most basic of ingredients that can get a rise out of our taste buds. In this recipe Tanner Saraspe uses a most basic item, canned tuna and for those who took to jarring tuna this is also a great application. Don’t judge, just follow Tanner’s lead on this dish let your taste buds do the talking.
Fancy Canned/ Jarred Tuna with Wavy Potato Chips and Caviar as explained by Tanner Saraspe
We’ve paired canned/ jarred tuna with loads of fresh herbs, garlic, lemon juice and sour cream to make a super fancy party dip. Ruffly potato chips, raw radish, and caviar take this simple pantry staple to the next level. If purchasing canned tuna in the store, we recommend you take a closer look at the label. Choose tuna cans that are sourced from pole and line, handline, or troll fisheries. Shy away from purchasing from longline or purse seine fisheries as these are not sustainable harvest methods.
Ready in 10 minutes. Makes 6 servings as an appetizer
• 1 (5-6-oz) can wild, sustainably caught tuna
• ½ cup sour cream
• 3 cloves garlic, minced
• 3 tablespoons minced chives
• 2 tablespoons finely-chopped parsley
• 2 tablespoons finely-chopped dill
• Juice from 1 lemon
• Drizzle of high-quality extra virgin olive oil for finishing
• Flaky salt such as Maldon for finishing
• 1 bag wavy potato chips
• 1 bunch radishes and/or carrots
• 1 ounce caviar or salmon roe (or more if you like)
Set the tuna in a large bowl along with sour cream, garlic, herbs and lemon juice. Stir mixture until it is smooth and well combined, salting to taste. Transfer dip to a fancy bowl and finish with a little drizzle of olive oil, more herbs and flaky salt. Serve with chips, crudités and fancy caviar.
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