Koko from Honolulu Fish Co. sent us some awesome tuna. The color was a deep purple, it was difficult to see where the blood line ended and the super fresh flesh began. It reminded me of the black bass that Dave Arnold and Nils prepared at Star Chefs after using the Ike Jime method, the texture was almost crunchy. We cut it into blocks, season it heavily, and give it a good cast iron sear. Right out of the pan I covered it with a cilantro\parsley and garlic marinade then wrapped it tight with plastic wrap and let it cool in the fridge. This method really allows the marinade to penetrate the tuna.
I paired this with scallion cream, miso caviar, golden pea tendrils, nasturtium, and a touch of lemon balm from chefs garden that was tossed in J. LeBlanc evo with finger lime cells and murray river salt.
At the table the servers frenched nitro siracha aioli that was aereated in an ISI.
A version of this will be coming to our new spring menu that will debut mid-march. Spring is by far my favorite time for menu change. We are also looking forward to adding Torm Siverson's mangalitsa to the menu. He has about 30 head and we will be making a trip out to the farm later in the month to see our little friends.
Wild Blueberries at Black Queen Angus Farm
2 years ago