Tuna Tartare
INGREDIENTS: 8 oz Yellowfin Tuna steak 3 tbsp Red onion (finely diced) 3 tbsp Persian cucumber (small diced)1 tbsp Fresh cilantro, chopped Black pepper, to taste 1 tsp Lemon juice 1 tsp Sesame oil 1 tbsp Olive oil 2 tbsp Low sodium soy sauce 2 tbsp Chipotle mayo ¼ Avocado, chopped 8 pcs Wonton chips INSTRUCTIONS: Remove any dark parts from the bloodline of the tuna. Finely dice the remaining tuna and place in a large bowl, refrigerate to keep chilled. Add onion, cucumber, cilantro to tuna and mix well. Combine tuna with lemon juice, olive oil, sesame oil, Black pepper and soy sauce. To plate we can use a cylinder mold. Fill the mold with tuna tartar mixture pressing gently, put chopped avocado on top and garnish with chipotle mayo, then lift off the mold Accompany with wonton chips.
Fried Whole Red Snapper
INGREDIENTS: 1 Whole Red Snapper (cleaned and scaled)—Approx. 2 pounds 4 cloves Garlic (small diced) 2 tsps Salt 1 tsp Pepper 2 cups Flour Vegetable oil—enough to cover the fish INSTRUCTIONS: Score the fish 3 or 4 times diagonally on both sides, to hold seasonings and to help it to cook more evenly. Fill a large heavy saute pan with 1 ½ inch of oil and heat for 5 minutes until hot, but not smoking (360°) Combine salt, pepper, garlic and rub the fish with the mixture. Dust both sides of the whole fish in the flour. Carefully add the fish to the pan. Cook without moving it, about 4 minutes per side, until crisp and brown. Remove fish and place on a paper towel. Serve the fish on a platter, accompanied with your favorite salad and tartar sauce.
