Ludo a la Maison Season 11, Episode

Tuna Tartare with shoestring potatoes
To make shoestring potatoes
1-2 Yukon potato
Salt
1. Peel the potato and cut on a mandolin with the julienne slicer attachment.
2. Rinse 3-4 times in clean, cold water.
3. Let them drain then and dry completely.
4. Fry at 340 until golden brown and crispy.
5. Season with salt.
To make the mayonnaise
1 tbsp White wine vinegar
1 tbsp Dijon mustard
2 Eggs, yolk only
3/4 cup olive oil
Salt
Squeeze of lemon
1. Add the yolks, vinegar and dijon to a bowl and whisk until completely incorporated.
2. Slowly drizzle in the oil while whisking to make an emulsion.
3. Season with salt and a squeeze of lemon.
To serve
4oz Bluefin tuna, cut into 1/4in chunks
1 tbsp Mayonnaise
1 tsp Shallot, small diced
1 tsp Parsley, chopped
1 tsp Cornichon, chopped
1 tbsp Crunchy chili garlic
Salt + White pepper to taste
Shoestring potatoes
1. Toss the tuna with a pinch of salt and the chili garlic.
2. Place in the middle of a plate and top with small piles of the shallot, parsley, cornichons and mayo.
3. Top with a large pile of the shoestring fries.