Peel the potatoes and thinly slice on a mandolin with the julienne blade attachment. Rinse the potatoes 3-4 times in clean, cold water. Let them drain and dry completely.

Heat several inches of neutral oil in a large pot over medium-high heat until the temperature reaches 340ºF. Carefully add the potatoes and fry until golden brown and crispy. Transfer the shoestring potatoes to a paper towel–lined plate to drain and season immediately with salt to taste.

In a large bowl, toss the tuna with the garlic chili crisp, a pinch of salt, and white pepper to taste.

Place the tuna tartare in the middle of a serving plate and top with small piles of the shallot, parsley, cornichon, and homemade mayonnaise.

Serve with a large pile of the shoestring potatoes.

Peel the potatoes and thinly slice on a mandolin with the julienne blade attachment. Rinse the potatoes 3-4 times in clean, cold water. Let them drain and dry completely.

Heat several inches of neutral oil in a large pot over medium-high heat until the temperature reaches 340ºF. Carefully add the potatoes and fry until golden brown and crispy. Transfer the shoestring potatoes to a paper towel–lined plate to drain and season immediately with salt to taste.

In a large bowl, toss the tuna with the garlic chili crisp, a pinch of salt, and white pepper to taste.

Place the tuna tartare in the middle of a serving plate and top with small piles of the shallot, parsley, cornichon, and homemade mayonnaise.

Serve with a large pile of the shoestring potatoes.

Homemade Mayonnaise

2 egg yolks

1 tablespoon white wine vinegar

1 tablespoon Dijon mustard

¾ cup olive oil

Salt

Squeeze of lemon juice

2 egg yolks

1 tablespoon white wine vinegar

1 tablespoon Dijon mustard

¾ cup olive oil

Salt

Squeeze of lemon juice

In a large bowl, combine the egg yolks, vinegar, and Dijon mustard. Whisk until fully incorporated.

Whisking constantly, very slowly drizzle in the olive oil until the mixture is emulsified.

Season with salt to taste and a squeeze of lemon juice.