Thursday, December 8, 2011
Bite with Belkys: Tuna Tataki with Peanut Sauce from The Grill
Serving meals on small plates are becoming a big hit at restaurants. You can use the trend at home for your next holiday, party by cooking a chef's unique appetizer. Time to grab a Bite with Belkys.
The Chef: David Werly
The Restaurant: The Grill (at the Setai)
The Dish: Tuna Tataki with Peanut Sauce
1 lb. of fresh tuna
1 1/2 cups of coconut milk
2 Tbs. of brown sugar
1 1/2 Tbs. of fish sauce
1 Tbs of creamy peanut butter
1 1/2 Tbs. of curry spice
1/2 Tbs. of curry paste
salt, to taste
celery salt, to taste
3 Tbs. of olive oil
2 Tbs. of mint extract
Method of Preparation:
-Begin by making a sauce. In a pot, add coconut milk, brown sugar, fish sauce, creamy peanut butter, curry spice and curry paste. Mix this all together. Once it comes to a boil, bring the heat down and let it simmer for five minutes. Chef David says you can add more peanut butter and less spice if you wish.
-Next, season the tuna with salt and celery salt.
-Then, cook the tuna to medium rare in a hot pan with olive oil.
Cut the tuna into small pieces. Then, dip the skewers in mint extract and place it through the tuna pieces. Top with a little salt and drizzle some peanut sauce on the plate. You can garnish with chervil. At the restaurant, they also add a side salad.
Serving Suggestion: Chili Passion Martini
FOR MORE INFORMATION:
The Grill (at the Setai)
2001 Collins Ave
Miami, FL 33139