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Crispy Potato and Tuna Tower

I developed this recipe around Chanukah time, so using latkes for the base was a no-brainer! Fried potatoes are always a win, especially combined with these great toppings for a stunning appetizer.


  • 1 lb (450 g) fresh sushi-grade tuna, sliced thin and sprinkled with kosher salt half an hour before assembly
  • 1 Tbsp salt
  • 2 radishes, sliced paper thin (I used a mandoline), then salted half an hour before assembly
  • 1 mango, julienned
Crispy Potatoes
  • 8 Yukon gold potatoes, grated and squeezed dry with a dish towel
  • 4 eggs, beaten
  • 1 medium onion, grated
  • neutral oil, for frying
Avocado Mash
  • 2 avocadoes, mashed with
    ¼ tsp salt
  • ⅛ tsp Gefen Garlic Powder
  • juice of ½ small lemon, or to taste

In a medium bowl, place the squeezed potatoes. Add the eggs, onion, and salt and mix well.

In a large frying pan, heat the oil. Form patties with the potato mixture and fry for a few minutes on each side until golden brown.

Let the patties rest on a rack. (This prevents them from getting soggy.)

Prepare avocado mash, adjusting ingredients to your taste.

To assemble, spread some avocado on top of a potato round. Lay some tuna on top. Top with a few radish slices and then a mango slice.


It’s easier to slice the tuna when it’s partially frozen.


(Originally featured in Family Table, Issue 835)

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