And by not-so-fancy, we mean just tuna and Pringles. Actually the way it's presented is very fancy, but the ingredients are not. Chef Rossi, who owns The Raging Skillet in New York City, and has a new cookbook out by the same name, came by Tonia's Kitchen to talk about her recipe for Tuna Tartare. She starts with sushi-quality tuna, and adds sesame-oil and wasabi. Cook it all up and serve on a potato chip, or if you really want to get attention on a Pringle! She says it's so much fun, and a little on the absurd side!
