Bite with Belkys: Tuna Tartar from Vita Restaurant & Lounge

The Chef: Marc Debas
The Restaurant: Vita Restaurant & Lounge
The Dish: Tuna Tartar

Ingredients for Fingerling Potato Chips:

10 fingerling potatoes, peeled and sliced thin
Oil for deep frying
Salt, to taste

Method of Preparation:

-After the fingerling potatoes are peeled and sliced, soak them in water for two to three minutes. Then, dry them off with a paper towel.

-Deep fry the potatoes until they are nice and crispy.

-Next, line a bowl with a paper towel and transfer the chips. Season with salt.

Ingredients for Tuna Tartar

1 lb. Ahi Tuna 1st grade
1/4 cup of chives, diced
1/4 cup of scallions, diced
1/2 cup of shallots, minced
Juice of 1/2 a lemon
Salt, to taste
Pepper, to taste
2 Tbs of olive oil
1 tsp of sriracha spice

Method of Preparation:

-Start by slicing and dicing the tuna into small cubes, about an inch and a half. Place the tuna pieces in a mixing bowl.

-Then, combine the tuna with chives, scallion and shallots. Mix it all together and season with lemon juice, salt, pepper, olive oil and sriracha. Sriracha is a hot spice, you can also use Tabasco sauce instead.

Ingredients for Guacamole:

3 hass avocado, ripe and chopped into small squares
1 red bell pepper, diced
1 bunch of cilantro, chopped
1/2 a red onion, diced
Juice of 1 lemon
2 tsp of sriracha
Salt & Pepper, to taste

Method of Preparation:

-In a bowl, mix avocado, red bell pepper, cilantro, red onion, lemon juice, a dash of sriracha and salt and pepper.

To Plate:

In a ring mold add the tuna tartar and top it with the fresh guacamole. Then, remove the ring mold. At the restaurant, they serve the potato chips inside a glass cup. You can garnish with tomato sauce combined with a little sriracha spice.

Serving Suggestion: Sancerre

 FOR MORE INFORMATION:

Vita Restaurant and Lounge
1906 Collins Avenue
Miami Beach, FL 33139
305-674-8822
www.baoli-group.com