Wednesday, February 22, 2012
Yellowfin Tuna Crudo with Couplet of Beets
This month our cooking group takes on the challenge of making perfectly in-season produce shine; Beets.
I love working with beets and in this dish I used both red and golden varieties.
I decided to pair the beets with sustainable sushi-grade yellowfin tuna, another staple in my kitchen. If you purchase fantastic ingredients, your job as a cook is to do as little as possible and let them shine. Which is what I did here by serving the tuna raw.
My original concept for this beet challenge was gonna be a pasta dish. However, I always leave myself open for inspiration to hit. When it came time to cook, I was in the mood for a light dish and thus this dish was created; on the spur of the moment. Always keep your mind open in the kitchen, who the hell knows what may pop in there.
Let's attack each component in this course from the plate up...
1. Beet Sauce - Beet juice reduced by 75%, then mounted with butter and cut with white soy sauce. Silky smooth, sweet & tangy.
2. Beet Green Leaf - Adds to the presentation and keeps us in beet theme.
3. Yellowfin Tuna Crudo with Couplet of Beets - Raw sushi-grade yellowfin tuna with roasted golden beets, roasted red beets, and Fuji apple slices. All tossed in Meyer lemon vinaigrette.
4. Beet Cream & Goat Cheese - Beets and goat cheese are a perfect match, so I had to work it in somehow. A tiny final flourish of a roasted red beet cream, goat cheese, & chives.
This course was light, simple and elegant. Perfect for a hot Miami lunch rendezvous in the sun.
Please check in Friday for the complete round-up of amazing beet dishes from this most talented group. The round-ups are found on one of the best blogs on the net, my amazing co-host Natasha's 5 Star Foodie Culinary Adventures.
That's it for now...till we exchange a few words again...Peace!