“This dish is very natural and fresh, making it prefect for summer! The good thing with this recipe is that it has a good amount of texture, a component that makes mostl raw fish plates excellent. The dish has tight raw tuna seared tataki style, with nice chew. This texture is accomplished by its 20-minute brine. The flavor notes are both bright and refreshing— especially from the raw and pickled celery. The feijoa is very unique to New Zealand (although it originates in Brazil) and brings natural acidity to the plate. I incorporated caviar because life is to be enjoyed! There is a degree of difficulty in the plating of this dish, which can also be interpreted into your own personal style, but who doesn’t love a challenge?”
– Chef Matt Lambert
Developed by Matt Lambert, Executive Chef/Owner, The Musket Room, New York City
Pairs Well With: Nobilo 2012 Marlborough Regional Sauvignon Blanc