Adapted from Eric Riper for Food & Wine
1/4 cup peanut oil (or other neutral oil)
1 teaspoon grated fresh ginger
1 pound sushi-grade tuna
1/4 cup finely chopped fresh cilantro
2 teaspoons finely chopped scallions
1 1/2 teaspoons sriracha (or wasabi powder)
1 teaspoon finely minced jalapeno
1 teaspoon lightly toasted sesame seeds
1/4 teaspoon sesame oil
1 1/2 tablespoons fresh lime juice, plus more to taste
Sea salt and freshly ground black pepper
Good quality potato chips, for serving
1. In a small bowl, stir together the peanut oil and ginger and let stand, at room temperature, for at least 2 hours. Strain the oil.
2. With a very sharp knife, cut the tuna into ⅛-inch dice. Place tuna in a pre-chilled bowl and refrigerate for 10 to 15 minutes.
3. In a large, chilled bowl, combine the tuna with 3 tablespoons of the ginger-infused oil, 3 tablespoons of cilantro, scallions, sriracha, jalapeno, sesame seeds and sesame oil. Mix gently, and add the lime juice, mixing gently to combine. Season to taste with salt and pepper.
4. Either use biscuit molds to shape your tartare on individual plates, or serve, family-style on a big platter alongside potato chips. Right before serving, drizzle the remaining ginger oil, sprinkle with remaining cilantro, and add a drop or two more of the lime juice, if needed.