Posts Tagged ‘Tuna’

Siggy Nakanhishi’s Tuna Millefeuille

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Siggy Nakanhishi’s Tuna Millefeuille

serves 1

Siggy Nakanhishi’s Tuna Millefeuille

Chef Siggy Nakanhishi's restaurant in Greenwich Village, Aki, features a menu of unabashedly creative sushi. His years as the Chef to the Japanese Ambassador to the West Indies in Kingston, Jamaica, and his rich imagination, provide a unique background which he draws from to blend his top of the line skills with a tropical flair, that delights patrons and critics alike. This recipe reflects his clean approach to food pairings and it's beautiful layout is a testament to the importance of presentation.

Ingredients

    Apple layer
  • 1 large fuji apple
  • 1 ½ to 2 cup of lightly salted water
    • Avocado puree
  • ½ ripe Haas avocado
  • ½ to 1½ tsp white soy sauce (strictly to taste)
    • Tuna
  • 4 ounces of sushi grade big-eye red tuna
    • White balsamic sauce
    1 tsp. white soy sauce
  • 1 tsp fuji apple vinegar
  • 1 tsp white balsamic vinegar
  • 1 tsp extra virgin olive oil
    • Garnishes
  • 1 tsp Tobiko ( flying fish roe, yellow or red)
  • 1 or 2 fresh shiso leaves
  • seaweeds(see note)
  • 2 center slices of star fruit , approximately one inch in diameter (see note)

Instructions

Apples

Peel apples and slice into one inch by one inch squares. Soak in sufficient chilled salted water to cover. Set aside.

Avocado

Puree avocado by hand or in a small food processor. Add white soy sauce to taste. The amount you add should be in balance with the sweetness of the apple, which may vary considerably from apple to apple.Cover and set aside.

Tuna

Cut Tuna into 5 squares the same dimensions as the apple.

White balsamic sauce

In a small non- reactive bowl mix together the vinegars and soy sauce. Whisking vigorously, slowly drizzle in the olive oil to combine.

To serve

Take a slice of apple and stand it on it's side. Place a scant ¼ teaspoon of avocado puree in the middle. Lean a piece of tuna against it. Place a small portion of avocado and lean an apple slice against the tuna and then avocado puree, continuing to alternate layers as pictured above . You should start with a piece of apple and end with a piece of tuna. Put the sauce around the bottom of the millefeuille and add three tiny bundles of seaweed on both sides. Top with the tobiko and decorate the ends with cut star fruit.

http://chefsconnection.com/2012/08/20/siggy-nakanhishis-tuna-millefeuille/

Aureole’s Maguro alla Carbonara

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Aureole’s Maguro alla Carbonara

serves 2

Aureole’s Maguro alla Carbonara

Aureole stands firm as the center of Chef and restauranteur Charlie Palmer's food empire. Chef Dante Boccuzzi, the creator of this recipe, served as his Executive Chef at Aureole for five years. Chef Boccuzzi recently opened a successful, eponymous restaurant in the historic Tremont area of Cleveland, Ohio. This never-before published recipe is his unique twist on the pasta carbonara tradition.

Ingredients

    For the Pappardelle
  • 2 oz # 1 flour ( see notes)
  • 5 whole eggs
    • For the Pesto
  • 3 oz spinach leaves
  • 1 oz shiso leaves (see encyclopedia)
  • ¼ c. pine nuts
  • 1 garlic clove, peeled
  • ½ c. olive oil extra virgin
  • 1T freshly grated parmesan cheese
    • For the Garnish
  • 5 oz sashimi grade tuna
  • 2 quail eggs ( see notes)
  • 5 shiso leaves
  • 2 slices of prosciutto di Parma, julienned

Instructions

the Garnish

Slice the tuna into thin sashimi- style slices and refrigerate.

Remove the tops of the quail egg leaving the egg intact in the shell, hold in an egg crate or a small piece of crumpled tin foil to keep the eggs upright.

In a pot of oil fry the prosciutto julienne crisp and put aside on paper towels to drain.

the Pasta

Combine all ingredients in a food processor. Blend until they come together and form a ball. Cover and let rest for 30 minutes.Roll into thin rectangular sheets in a pasta machine. Lay the shiso on top of the pasta sheets, then place another sheet of pasta over the shiso later to cover. Roll the pasta through the pasta machine again, on a thicker setting , pressing the 2 sheets together. Cut the sheet into 1” wide by 6” long pieces. Cook the pasta in salted boiling water until firm to the bite and then shock in ice cold water to halt the cooking. Drain the pasta thoroughly and toss lightly in olive oil to keep it from sticking together. Store covered and under refrigeration until you are ready to put the dish together. ( see encyclopedia, under fresh pasta preparation and holding)

the Pesto

Combine the spinach, basil, garlic, pine nuts and shiso in a food processor and puree into a fine paste. Gradually add the olive oil until it has all incorporated into the herbs. Add the parmesan cheese and blend well .

Assembling the Dish

Toss the pasta in the pesto and place it in the center of the plate. Lay the tuna slices and shiso leaves decoratively. Garnish with a quail egg and crispy prosciutto. Spoon some of the remaining pesto around the pasta as an additional garnish.

http://chefsconnection.com/2012/08/17/aureoles-maguro-alla-carbonara/

Bouchon Bakery’s Tuna Niçoise Tartine Sandwich

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Bouchon Bakery’s Tuna Niçoise Tartine Sandwich

Bouchon Bakery’s Tuna Niçoise Tartine Sandwich

Chef and restauranteur Thomas Keller is an American culinary icon. Chef James Vellano was his Chef de Cuisine at Bouchon Bakery when he shared this lovely warm weather dish with Battman. He's Chef Vellano is a private chef and Chef at Maison Prive. A tartine is a classic, French open - faced sandwich. It's traditionally made with a rich, protein based spread. Here it's reinterpreted with a Provencal twist. It's light, briny and easy. Since you can toast the bread on a grill and make the rest of the fixings ahead of time, you can add this to a picnic meal for an elegant French touch.

Ingredients

  • Tartine de Thon à la Niçoise (Tuna Niçoise Tartine)
    • the Tuna
  • 1½ pounds good quality canned tuna packed in olive oil
  • 1 tablespoon plus 1 teaspoon minced shallots
  • 1 tablespoon plus 1 teaspoon minced cornichons
  • 1 tablespoon plus 1 teaspoon minced drained nonpareil capers, preferably Spanish
  • 1 tablespoon minced chives
  • 2 teaspoons minced Italian parsley
  • 2 teaspoons minced tarragon
  • 2 teaspoons minced chervil
  • 1 tablespoon fresh lemon juice
  • ¾ cup mayonnaise
  • Kosher salt and freshly ground black pepper, to taste
    • The bread
  • 1 pain de campagne (about two 1/1 inches wide)
  • Extra virgin olive oil, as needed
  • Kosher salt to taste
    • The sandwich composition
  • ¼ cup aioli (see note)
  • 12-16 small young Bibb lettuce leaves
  • Freshly ground black pepper, to taste
  • 4 large hard cooked eggs
  • 12 large radish slices
  • 16 Nicoise olives, pitted and halved
  • ¼ cup minced chives
  • 12 cornichons
  • 4 small bunches mâche or watercress
  • Chef James Vellano's note: Just as it’s important to use perfectly cooked, good quality lamb or pork when making lamb or pork spread tartines, an excellent quality canned tuna will make the difference between a good tuna salad and an extraordinary one. The salt content can vary from brand to brand so taste as you season.

Instructions

The tuna

Put the tuna in a strainer over a bowl to allow excess oil to drain off but do not squeeze dry. Transfer the drained tuna to a large bowl and break it apart with a fork. Add the shallots, cornichons, capers, chives parsley tarragon and chervil and toss together. Gently stir in the lemon juice and mayonnaise. Do not let the mixture become a paste. Season to taste with salt and pepper.

The bread

Preheat the broiler. Lay the pain de campagne on its side and cut it on a severe bias to get 4 slices approximately 10 inches long and ½-inch thick. Drizzle both sides of each slice lightly with olive oil and sprinkle with salt. Place under the broiler until golden brown on the first side, then turn to brown the second side. Remove to a plate.

Composing and plating

Spread one side of each toast with 1 tablespoon of aioli. Arrange the Bibb lettuce over the aioli and sprinkle with a pinch of salt and pepper. Mound the tuna salad down the length of each pain de campagne slice. Cut 4 slices from each egg and arrange the slices over the tunas. Season the egg with a pinch of salt. Arrange 3 radish slices over the egg slices on each pain de campagne. Press 3 olive halves into the tuna mixture on either side of each pain de campagne. Sprinkle 1 tablespoon of chives over the top of each sandwich. Grind black pepper over the top of the sandwiched and drizzle with some olive oil. Serve the tartines with cornichons, garnished with a small bunch of mâche or watercress.

Notes

Editor's note- Aioli is a Provencal, garlicky emulsion similar to a mayonnaise so it is most fitting for a tuna niçoise. It is generally available at specialty shops but here is my recipe for a standard aioli. Many thanks to the Chef Chris Gesuladi, who worked for Thomas Keller for many, many years, for his strict instructions about making emulsifications.

All-Purpose Aioli

2 garlic cloves mashed into a fine paste

1 extra large egg yolk

1 teaspoon dijon mustard

1 teaspoon white wine vinegar

1 teaspoon of fresh squeezed lemon juice

pinch of salt

fresh cracked white pepper

4 fluid ounces of extra virgin olive oil 2 fluid ounces of olive oil Mix the garlic, the egg yolk, dijon mustard, white wine vinegar, water, lemon juice, salt and pepper in a blender or with a whisk. Do not add the oil yet! With the blender running, or with the whisk in constant motion, add the oil in a very slow, thin stream to create an emulsification. The oil is added very slowly at first so you create a suspension of the oil. You can make this with the same proportion of roasted garlic if you want it to be a bit mellower. If you want a stronger olive taste, use all extra virgin olive oil and a greener, grassier oil that was harvested from olives grown in the most southern climates. Although that it what I personally prefer and it would fit this Southern French recipe, this is an all - purpose aioli recipe. - tami weiser, ed.

http://chefsconnection.com/2012/06/27/bouchon-bakerys-tuna-nicoise-tartine-sandwich/