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
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)
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.
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
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.
½ medium ripe avocado
2 Tbsp sour cream
1 tsp lime juice
Blend till smooth. Season with salt to taste.
Fresh cilantro for garnish
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