Tuna, Celery, Feijoa, Horseradish and Caviar

Tuna, Celery, Feijoa, Horseradish and Caviar

Prep Time

60 minutes

Cook Time

 

Serves

4 people
Nobilo Paired Tuna & Caviar

“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

See Wine Parings by Nobilo

Developed by Matt Lambert, Executive Chef/Owner, The Musket Room, New York City
Pairs Well With: Nobilo 2012 Marlborough Regional Sauvignon Blanc

* If feijoa is not locally available, it can be replaced with a tart fruit, like gooseberry. It’s important to not cook the block of tuna at all. The freshness of the raw fish makes the dish shine—you only want to make a nice crust around the outside of it.

Ingredients

  • INGREDIENTS FOR TUNA AND BRINE SOLUTION
  • 2 5-oz sushi-style blocks of
  • Tuna, cut by fishmonger
  • 4 Cups water
  • 1 ⁄3 Cup salt
  • INGREDIENTS FOR PICKLED CELERY
  • 3 Celery Stalks
  • Crisp Celery Leaves
  • 3½ Cups cider vinegar
  • ¾ Cup sugar
  • ¾ Cup 2012 Nobilo Regional Sauvignon Blanc
  • 10 Peppercorns
  • 2 tablespoons salt
  • 4 Stems tarragon
  • 6 Bay leaves
  • ½ Cup ice water
  • INGREDIENTS FOR CELERY SALT
  • ½ Cup Maldon salt
  • 5 tablespoons toasted ground
  • celery seeds
  • INGREDIENTS FOR GARNISH
  • 1 Diced feijoa (¼-inch cubes)*
  • Celery leaves
  • Fresh horseradish, grated àla minute on a microplane
  • Caviar
  • Wasabi cress if available
  • Chili threads
  • Roasted hazelnuts
  • Celery salt

Preparation

  • 1 FOR THE TUNA
  • 2 Make a brine solution of 10% salt.
  • 3 Heat until salt dissolves, and then chill.
  • 4 When the solution is chilled, sit tuna for 20 minutes then remove and pat dry with paper towels.
  • 5 Cover in a container so it can breathe and set aside for around 12 hours.
  • 6 In an extremely hot pan, mark each side of the block of tuna and chill instantly.
  • 7 Slice into ¼-inch slices.
  • 8 FOR THE PICKLED CELERY
  • 9 Store crisp celery leaves in ½ cup of ice water.
  • 10 Thinly slice celery stalks on a mandolin—should look like the Star Trek logo. Being as these are pickled, you can do a bunch at a time and have them on hand for the future.
  • 11 Heat ingredients together until sugar and salt are dissolved.
  • 12 Let cool to around 180°F.
  • 13 You may adjust the sugar to your personal taste. I prefer it to be very acidic.
  • 14 When this is completely cold, add celery. This will last for months but fresher is better.
  • 15 FOR THE CELERY SALT
  • 16 Mix the Maldon salt and toasted ground celery seeds together.
  • 17 FOR PLATING AND THE GARNISH
  • 18 It’s really up to you how to plate the dish—that is one
  • 19 of the greatest things about cooking and cooking for
  • 20 other people. If you’ d like to plate it like me, here’s
  • 21 what I do:
  • 22 Cut the tuna into slices.
  • 23 Place on a diagonal angle on a round plate.
  • 24 Place all ingredients over the tuna, but leave a little space to see the fish’s bright hues.
  • 25 Place the herbs and caviar last.
  • 26 Finish with olive oil or hazelnut oil.

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