Tuna Tartare with shoestring potatoes

INSTRUCTIONS:

To make shoestring potatoes

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. 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

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.