Cape Cod Potato Chip Encrusted Tuna

Joe Dunn is the master at putting a Caribbean flair on local ingredients. In this recipe he uses Cape Cod Potato Chips and locally caught tuna and adds his trademark island influence via a tangy spicy Mojo Marinade. As a variation the tuna can be grilled but the chips and tuna sautéed in butter is a tough combination to beat.
June 01, 2008


Whisk Mojo Marinade ingredients together in a bowl large enough to hold tuna.

Crush potato chips as fine as possible and reserve in a separate mixing bowl.

Sprinkle tuna with salt and pepper and place in a bowl with Mojo Marinade and turn to coat. Marinate for about 1/2 hour, then remove from marinade. Press both sides of tuna into bowl of chips until well coated.

Heat heavy-bottomed non-stick sauté pan over medium-high heat. Add butter and heat until butter melts and foam subsides. Add tuna and pan sear for 2-3 minutes on each side. Remove tuna and slice in half. Top with chile sauce and serve with jasmine rice and sliced fruit.

Tracy’s Tasting Notes: You could definitely go red or white with this dish—whichever suits your mood. A crisp, minerally white would be lovely to balance the citrus flavors in the marinade—and a slightly chilled, good-quality Beaujolais would be a wonderful option for a red. Try: Pala Crabilis Vermentino di Sardinia ($13.99) or Pierre-Marie Chermette Beaujolais Cuvee Traditionnelle ($16.99).

Words by Tracy Anderson / Recipe courtesy of Chef Joe Dunn, Island Merchant, and Pirate Shellfish


Mojo Marinade
  • 1/2 cup orange juice
  • Juice from one lime
  • Juice from one lemon
  • 1 tsp minced garlic
  • Pinch of dried oregano
  • 1/2 medium onion, diced fine
  • 1/8 Scotch bonnet pepper
  • 1 tsp cider vinegar
Chips and Tuna
  • 5 ounces Original Cape Cod Potato Chips
  • Pinch of salt and freshly ground black pepper
  • 8 ounce portion of fresh tuna loin
  • 2 Tbsp unsalted butter
  • Dash of supermarket sweet chile sauce such as Mae Ploy brand (Trader Joe’s has a house brand that works as well.)
  • A few slices of fresh mango or papaya, or even better, Crow Farm peaches in season
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