PEI Liquor Fresh New Flavours 2026

Bluefin Tuna Tartare with Fingerling Potato Chips

Total time 25 minutes | 8-10 servings

INGREDIENTS: • 10 – 12 fingerling potatoes • 8 cups canola oil • Salt • Freshly ground black pepper • 2 lbs bluefin tuna, small dice • 2 tbsp grainy mustard • 1 cup finely diced red onion DIRECTIONS:

• 1 bunch parsley, finely chopped • 2 tbsp capers • 1 lemon, zested and juiced • 1 lime, zested and juiced • ¼ cup extra-virgin olive oil • Roe, for garnish (optional) • Edible flowers, for garnish (optional)

Heat canola oil to 350°F in either a large heavy-bottomed pot on the stovetop or use a deep fryer (fill to manufacturer’s specifications). Slice fingerling potatoes lengthwise on a mandoline to about the thickness of a dime.

Once oil is hot, fry a few potatoes at a time until golden brown. Remove from oil with a large slotted spoon, transfer to a paper towel-lined baking tray. Season with salt and pepper.

In a large bowl, combine tuna, mustard, red onion, parsley, capers, lemon and lime zest and juice. Using a large spoon, mix all the ingredients in the bowl while adding olive oil slowly. Serve tartare with potato chips. Garnish tartare with a dollop of roe and sprinkle with edible flowers, if desired.

Recipe by Tyler Gallant - Canada's Food Island: A Collection of Stories and Recipes from Prince Edward Island

Prices subject to change.

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