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Christophe Joignant

Chef Christophe Joignant
Executive Chef
Capital City Club

Idaho® Potato Waffle, Tuna Tartare, Crème Fraiche and Caviar

Recipe courtesy of Christophe Joignant
Sponsor: Idaho Potato Commission

Servings: 6


Tuna Tartare

  • 1 lb fresh yellowfin tuna or sushi grade tuna filet
  • ½ c soy sauce
  • 10 fresh chives, finely chopped
  • 1 Tbsp Asian sesame oil
  • 2 tsp tuxedo sesame seeds, toasted
  • 1 tsp finely chopped fresh ginger
  • 2 tsp honey
  • 2 tsp sriracha sauce
  • 2 tsp fresh lime juice

Idaho® Potato Waffle

  • 2 lbs Idaho® Yukon Gold potatoes, finely julienned
  • 2 small French grey shallots, finely julienned
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 egg
  • 2 Tbsp all-purpose flour
  • Olive oil spray for the waffle iron


  • 6 Tbsp crème fraiche
  • Hackleback sturgeon caviar, as needed


For the Tuna Tartare:

  1. Dice the tuna into ¼-inch cubes and place in a bowl.
  2. In a medium bowl, whisk together the soy sauce, chives, sesame oil and seeds, ginger, honey, sriracha and lime juice.
  3. Gently fold in the tuna and divide in 6 portions.

For the Idaho Potato Waffle:

  1. Preheat a Belgian waffle iron.
  2. Combine the potatoes and shallots, then wrap the mixture in a dish towel and squeeze out the excess liquid.
  3. In a large bowl, combine the potatoes, shallots, salt, pepper, egg and flour until evenly mixed.
  4. Spray the waffle iron with the olive oil spray.
  5. Spoon 1/6 of the potato mixture into the preheated waffle iron, close and cook until golden and crisp on the outside, 5 to 8 minutes. Remove the waffle to a wire rack and repeat with the remaining batter.
  6. Serve each waffle garnished with a portion of tuna tartare, 1 Tablespoon crème fraiche and a quenelle of caviar.

Chef Notes

This recipe should give you about 6 small waffles total, if you use a Belgian waffle maker.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams

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