Ingredients

• 16 ounces sushi grade tuna
• 2 tablespoons lemongrass oil
• Salt and pepper
• Peanut oil, for frying
• 1 (12-ounce) kennabeck potato, sliced thinly on a mandoline
• 1/4 cup tobiko wasabi caviar
• Chive sticks, for garnish
• 1 1/2 tablespoons chive oil, recipe follows
• 1/2 cup chopped chives
• 1 cup canola oil

Instructions

1. Tuna: Cut tuna into 1/4-inch dice and mix with oil, salt and pepper. Refrigerate until ready to plate. Potatoes: Heat oil to 350 degrees F in a large, deep pot that is no more than halfway filled with oil. Add the potato slices and fry until just golden brown, about 30 seconds. Drain on paper towels and season with salt. Assembly: Make a small free form pile of tuna on 1 end of each plate. Garnish the plates with caviar, chives, chive oil, and a pile of chips.
2. Puree chives and oil in a food processor or blender until well blended. Strain through cheesecloth.