Tuna Tartare with Nori Chips

Step 1

Prepare Nori Chips: Using scissors, cut each nori sheet in half lengthwise.  Cut each half sheet into two equal sized squares.  Cut each square into two triangles.  Each sheet should yield 8 triangles. Set aside.

Step 2

Whisk water and cornstarch together in a bowl to create a slurry and set aside.  Line a baking sheet with paper towels or a cooling rack and set aside.

Step 3

Place the oil in a heavy, straight-edged sauté pan or pot.  Using a frying thermometer, heat oil to 375°F (190°C). Dip a nori triangle into the cornstarch mixture (whisk together occasionally if cornstarch starts to settle on the bottom of the bowl) and immediately transfer to hot oil, frying 5-6 triangles at a time. They should bubble immediately once they hit the oil. Be careful, as the oil may splatter a bit as you work.

Step 4

Using tongs, flip the nori and continue to fry until oil becomes still and they no longer are bubbling.  Transfer the nori chips carefully with tongs to the baking sheet. Salt immediately. Repeat with remaining nori triangles.

Step 5

Prepare Tuna Tartare (just before serving): Combine the ingredients in a bowl.  Season to taste, adding more salt, lime juice, or sriracha hot sauce as needed. Spoon the tartar onto the nori chips. Garnish with finely chopped chives. Serve immediately.