Chilled Early Girl Tomato Soup With Ahi Tuna Tartare Recipes

Steps:

• In a medium bowl, whisk together the olive oil, soy sauce and lime juice.
• Add the diced tuna, cucumber, capers, sesame seeds, olives and cilantro. Carefully toss to combine.
• Divide the tartare between 4 chilled serving bowls and serve with tostadas.

Steps:

• For the plantains: Pour 1/2 inch canola oil into a large skillet and heat over medium heat until the oil is shimmering. Line a sheet pan with paper towels and set aside.
• Add the plantains to the oil; it should be barely bubbling. Cook, in batches, until soft and lightly golden, 3 to 4 minutes per side. Transfer to a cutting board.
• Place a plate on top of a plantain slice and press to flatten it to 1/4- to 1/8-inch thick. Repeat with the remaining plantains. Return all the plantains to the hot oil, in batches, and fry until crispy, about 1 minute. Drain on the lined sheet pan. Season immediately with salt and pepper.
• For the tartare: In a medium bowl, combine the crema, cilantro, scallion whites, adobo, ginger, the juice from half the lime and salt and pepper to taste. Add the tuna and mix so that the tuna is well coated. Adjust the seasonings.
• Top each plantain with some tuna tartare, a sprinkle of salt, scallion greens and a squeeze of lime juice. Serve immediately.

Steps:

• Mix all ingredients except potato chips together in a bowl. Serve immediately over potato chips.

Steps:

• Combine truffles, oils and salt, to taste, in food processor and pulse until you have a crushed texture or alternately place them in a mortar and pestle and crush until the oil is emulsified.
• Reduce wine until syrupy about 3/4 of the way add the veal stock and reduce by half. Season with sugar, salt and pepper.
• Thinly slice the tomatoes and lay them down on 4 (11-inch) plates overlapping until each plate is covered. Set aside.
• Preheat grill over high heat.
• Rub the steak with olive oil and season with salt and pepper. Place the steaks onto the hot grill and cook to desired temperature along with the marinated radicchio.
• While the steaks are grilling, evenly coat the tomato carpaccio with the truffle mixture. Followed by the vinegars and 4 tablespoons of olive oil. Season with the salt and pepper to get the tomato juices running.
• Place the grilled radicchio in the center of each plate and top with the steak. Sprinkle the chopped oregano, chives and fried capers on each plate followed by some hot Cabernet sauce.

Steps:

• Keeping the tuna very cold, toss gently with the scallion, cucumber and a bit of sea salt and freshly ground black pepper. In another bowl whisk the soy sauce, rice wine vinegar, ginger, garlic and Ginger Oil until well blended. Add to the fish mixture and toss to dress well.
• Cut the nori into 1 1/2-inch rounds and mound the tartare mixture by the teaspoonful onto the nori rounds. Sprinkle with sesame seeds and serve immediately. Alternatively it can be served on an ice cold plate lined with lettuce leaves and garnished with marinated seaweed and sesame seeds, as an appetizer.

Steps:

• Add all ingredients into bowl and mix thoroughly. Serve on brioche, crackers, potato chips, cucumbers or any other crusty bread.