chef's choice
Joel Harrington of Core Kitchen & Wine Bar
Bigeye Tuna, Pickled Radish, Ancho Cream & Chile Pop Rocks
- 8 ounces sushi-grade bigeye tuna
- 1 daikon radish
- 2 ounces soy sauce
- ¼ ounce Yuzu juice
- 1 teaspoon Sriracha hot sauce
- 6 red radishes
- 1 cucumber
- olive oil
- 1 avocado
- ¼ cup sour cream
- 1 teaspoon ground ancho and guajillo chiles (can use ground chili powder)
- lime juice to taste
- salt & pepper to taste
- 2 ounces watermelon
- Pop Rocks candy
- micro greens for garnish
Preparation
Trim any sinew off tuna and cube into ½-inch cubes. Set aside. Peel daikon and cut into K-inch batonettes. Marinate in the dipping sauce (the soy sauce, Yuzu juice, and Sriracha together) for 2 hours. Thinly slice radishes and cut into a julienne. Julienne cucumber into ½-inch batonettes and marinate overnight in 2 parts olive oil to 1 part Yuzu. Dice avocado. Mix with the radishes just prior to plating. To make ancho cream, mix together the sour cream with 1 teaspoon of ancho powder, lime juice to taste, and salt and pepper. Toss the package of watermelon Pop Rocks in chili powder.
Plating
Place the tuna in ½ of the dipping sauce and let sit for 30 seconds. Arrange the tuna cubes on a rectangular plate. Also arrange 2 pieces of the cucumber, 2 small lines of mixed radish, and avocado. Place a piece of daikon across each cube of tuna. Place 2 small dollops of ancho cream on opposite corners of the plate. Dust Pop Rocks over the entire plate. Serve with a small side of dipping sauce. Garnish with micro greens. Recommend to your guests they pour the dipping sauce over the plate to activate the Pop Rocks. Serves 4.