Instructions: Cut potatoes flat on one side and trimmed into a teardrop shape. Slice potatoes using wavy blade on a mandoline. You can achieve the waffle effect by turning the potato 90 degrees after each slice. Adjust thickness so that the tiny holes in the potato are about the diameter of a pin.

In a large pot, heat 2 inches of oil to 350 degrees. Fry potatoes until golden brown, about 4 minutes. Transfer to a paper-towel-lined baking sheet to drain. Sprinkle with salt.

In a medium bowl, combine the tuna, jalapeno, shallot, mixed herbs, and the olive and truffle oils. Add salt and pepper, and stir to combine. Taste, and adjust for seasoning.

Arrange tuna tartare on chips, and garnish with caviar.

This recipe yields 4 servings.

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