Sunchoke Chips

4 medium sunchokes

fine salt to taste

frying oil (we prefer rice bran oil for frying, but any neutral vegetable oil will work)

Thinly slice sunchokes on mandolin 1/16-inch thick. Heat oil to 350 degrees and drop slices into fryer in batches. Fry to golden or until chips are no longer bubbling. Strain onto a paper towel, season with salt. Store in an airtight container for up to two days.

Tuna Tartare

10 ounces yellowfin tuna loin, sushi grade

½ shallot, finely chopped

2 Tablespoons capers, chopped

½ teaspoon prepared horseradish

4 teaspoons lemon juice, freshly squeezed

1 Tablespoon Dijon mustard

¾ teaspoon Worcestershire

1 Tablespoon olive oil

½ teaspoon smoked salt (smoked salt can be purchased, smoked at home or substituted with sea salt)

1/8 teaspoon white pepper

3 egg yolks

Garnish: 2 Tablespoons chives, thinly sliced

Cut tuna into 1/4-inch dice. Combine all other ingredients in a bowl. Add more seasonings to taste. Toss with tuna. Garnish with chives. Serve immediately or chill. Best served within three hours alongside Sunchoke Chips.
 

Top Tartare
 

 

Effervescence

1036 N. Rampart St
 509-7644