This Must-Try Tuna Tartare is Good for Your Heart
Indulgent meets healthy in this quick and photogenic dish by chef Vincent Giannini, chef de cuisine at Aqimero at The Ritz Carlton, Philadelphia.
3oz. Diced sushi-grade tuna
1oz. Brunoise pineapple
1/2oz. Brunoise avocado
1/2oz. Brunoise fresno pepper
1/2oz. Minced niçoise olive
Olio verde or another quality finishing oil
Lime juice, to taste
Plantain chips, to taste
Salt, to taste
Combine tuna, pineapple, olives, pineapple, pepper and avocado in mixing bowl and add lime juice and olive oil. Ingredients should be well-coated and have a glossy sheen. Season with salt to taste. Put small ring mold on plate and add tartar, packing the ingredients fairly firmly. Garnish with additional pineapple and avocado and drizzle with olive oil. Place plantains on plate next to tartar.
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