Behind the Recipes
Tuna Tonnato by Chef Jason Travi
Makes 1 serving
INGREDIENTS:
2 oz. Ahi tuna (sushi grade)
1 tablespoon mayonnaise
5 capers, mashed with the side of a knife
6 parsley leaves, chopped
1/2 teaspoon lemon zest
1 tablespoon preserved Tuna belly
5 small leaves oregano, chopped
1 small clove garlic, mashed
1/3 of a anchovy filet, mashed
sea salt to taste
PREPARATION:
1. In a mixing bowl add mayo, garlic, anchovy, parsley, oregano, lemon zest and capers. Stir the mixture with a spoon.
2. Fold in the preserved tuna belly, making sure not to puree it, the belly can be bought at most any gourmet grocer. (Note: The sauce can hold for three days when properly refrigerated).
3. Slice the tuna filet into 1/8 inch slices and set aside.
Plating:
1. Place sauce at room temperature on a serving plate. Arrange the sliced fish on top and season with sea salt.
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