Wednesday, December 11, 2002
Bite with Belkys: Tuna
Wow your holiday guests this year with an elegant and delicious fish dish. Learn how to make this tasty tuna.
Asparagus Spiked Tuna Served With Warm Tomato Vinaigrette
Producer: Ivonne Amor
The Chef: Roberto Holz
The Restaurant: Bizcaya Grill at the Ritz-Carlton
3300 SW 27th Avenue
Coconut Grove, FL 33133
Ingredients for Warm Tomato Vinaigrette:
12 Roma Tomato, blanched, peeled and seeded
4 shallots sliced
2 fresh garlic cloves, sliced
1 cup extra virgin olive oil
1/4 cup apple cider vinegar
salt to taste
cracked pepper to taste
sugar to taste
4 - 7 ounce tuna center cut block filets
Egg wash (1 whipped egg)
2 ounces tomato vinaigrette
1 pound clean spinach
12 blanched asparagus spears
Fresh basil, for garnish
Start by blanching the tomatoes, by putting them in boiling water, then in ice water to stop the cooking process. Peel the tomatoes, remove the seeds, squeeze out the juice and chop them up. Put the tomatoes and the rest of the vinaigrette ingredients in a saucepan. Heat it up and set it aside.
Now using a sharp knife, make three incisions into the tuna, slide the asparagus in, and trim the ends.
Season the tuna with salt and pepper, then dip it into flour, an egg wash and Japanese breadcrumbs. Sear the fish on all sides until the breadcrumbs are nice and brown.
Slice up the fish, serve it over the sauted fresh spinach and pour the warm tomato vinaigrette over the top. Garnish it with some fresh basil.
For more information contact Belkys Nerey at email@example.com