Recipes from étoile
Yellow Fin Tuna Appetizer
etoile Restaurant Chef Perry Hoffman’s elegant appetizer is easy to execute and guaranteed to impress at any gathering. Its unique combination of flavors is designed to pair perfectly with chilled flutes of etoile Rosé.
12oz sushi grade yellow fin tuna cut into ¾ of an inch squares
1 Tbs good extra virgin olive oil
1 Tbs fleur de sel
3 Santa Rosa Plums, sliced thin into half-moons,
30 one-inch, paper thin matchsticks of raw ginger
4 leaves of mint (minced)
30 leaves petite basil
1 lime for zesting
Sprinkle tuna with olive oil and salt.On a bamboo toothpick, skewer a tuna cube, followed by a plum slice. Garnish with ginger matchstick, mint, basil leaf. Using a Microplane, zest lime over the bite.
Serves: 30 small bites
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