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Tuna Tataki Recipe

One of Executive Chef Stewart Boyle’s mandates at Culinary Capers has been to create a menu  focused on sustainable and high quality BC ingredients.

He has established relationships with a variety of local producers, such as Skipper Otto, a Community Supported Fishery that offers boat to fork transparency, so consumers know when, where and which local fishermen caught their fish.

We are featuring a Tuna Tataki recipe this month with tuna sourced from Skipper Otto.

Local Albacore Tuna Tataki, chorizo vinaigrette, avocado, pickled potato, cilantro

serves 6

Tuna Tataki

12 oz albacore tuna loin  

Season tuna with salt/pepper. Preheat a frying pan over medium high heat. Add a small amount of vegetable oil and sear tuna on all sides.
Slice tuna ~8mm.(1/4 inch)

Chorizo dressing

3 Tbsp extra virgin olive oil

1 Tbsp vegetable oil

½ tsp Dijon mustard

1 Tbsp white wine vinegar

¼ tsp salt – kosher

2 oz fine chopped chorizo

1 Tbsp minced shallot

 

Sauté shallots and chorizo in a splash of olive oil. Let cool and then whisk in the remaining ingredients.

 Pickling liquid

1 ¼ cup water

2 Tbsp sugar

7 whole coriander seeds

5 Tbsp white wine vinegar

1 ½ tsp whole black peppercorns

1 tsp fresh tarragon

1 Tbsp salt

Combine everything except tarragon in a pot, bring to a simmer, remove from heat, add tarragon, steep 5 minutes. strain

Pickled potato

½ lb Yukon gold potatoes

Dice potatoes ½ inch.  Blanch in boiling water till firm but tender, pour chilled pickling liquid over potatoes. Chill the potatoes in pickling liquid for 1 hour and drain well.

 

Avocado puree

½  medium ripe avocado

2 Tbsp sour cream

1 tsp lime juice

Blend till smooth. Season with salt to taste.

Fresh cilantro for garnish

 

Instructions

Plate sliced tuna fanned around the center of the plate. Place pickled potato around the plate. Stir dressing – dress the tuna and potato around the plate. Pipe 5-7-9 dots of avocado puree around the plate. Garnish with cilantro leaves

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