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Tuna Inspiration

post #1 of 16
Thread Starter 
I'm working on a mid week, high end $$$$ small business dinner party for 12 guests.

Due to guests dietary needs we opted to not do lamb and sub in tuna.
I'm running short of inspiration the past couple of days.....would love input from CT community.


Menu so far:
blue cheese fig tartlets with pecan garnish
*was tuna tartar but obviously that is not phhhhhtttt:cool:
was thinking morel arincini, but was considering morels with the entree....I'll let the entree dictate the aps.


Asparagus Citrus Salad.....grapefruit, oranges, shallot viniagrette, bibb/asp.
*may do biscuits, there's one oven and if the entree is tying up the oven I'm not cranking to 450-500 for biscuits prior to entree.


Tuna.....well citrus is taken, searred is almost derigeur....
considered a soubise, risotto, or fingerling potato starch....even a savory pana cotta or custard arrrrgh......pea shoots, spinach......????
Spring based please.


Dessert, chocolate tart with brule banana.....rich, dark chocolate.....

may serve candied zest, amaretti, bitty bites just lagniappe.

TIA
cooking with all your senses.....
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cooking with all your senses.....
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post #2 of 16
I'm thinking of a mediterranean/nicoise preparation, a rare grilled tuna with sauce gribiche (emcompassing the egg and vinaigrette part of the nicoise), pan roasted slices of potato (or you can do the new potatoes), a half roasted provencal style tomato, beans, and an olive/anchovy dressing (sort of like a tapenade but thinner). I'd personally thin out both the gribiche and the tapenade to make plating easier and so it has a more sauce-like consistency.
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #3 of 16
My favorite Tuna dish is grilled with a green olive vinaigrette. Perhaps a tian of tuna. Grilled or seared tuna on a tomato fennel compote with a tian of pan fried potato slices and a red wine reduction.

I had a dish one time that was made with salmon, not sure how it would translate to tuna, and though it sounds bizarre it was uniquely delicious. It was the salmon dredged in sesame seeds and pan fried and served with a cantaloupe beurre blanc made with shallots and mushroom base. Surpsingly tasty!
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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post #4 of 16
I cut sides of tuna into 1/4s or 6ths.the long way , then rub with wasabe paste salt pepper ,worsteshire sauce then I dredge in sesame seeds, then saute on all sides cook rare serve with a slice of pickled pink ginger wrapped around a slice of bamboo shoot on top of a slice of hard cooked egg on top or on side. IU also like the other items on your menu ! EJB:D
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post #5 of 16
Thread Starter 
I popped by a friend's kitchen this afternoon and he suggested spice rub, spring onion soubise, mushroom onion fingerling potato goo, dab of onion jam.

Which is pretty much keeping with the new American menu.

thanks guys, man I hate stalling out.
cooking with all your senses.....
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cooking with all your senses.....
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post #6 of 16
My favorite way to do tuna is cut it in 1/2" strips and marinate it in olive oil, garlic, soy sauce and a little basalmic vinegar. Sear over very high heat. I like mine more done than rare, more like medium. Everyone I have ever served this tuna to has loved it. You can add a little sesame oil if you'd like, but not much as it's easy to overwhelm it. This tuna would go very well with citrus. I could see this in a fajita format with either peppers and onion or something totally different. Hmmm, never thought of that before. Will have to try it.
post #7 of 16
Thread Starter 
another friend suggested Romanesca (red peppers, almond, citrus, kick of heat) with a spring ragout....(baby artichokes, favas, mushrooms, fingerlings)
rub on the tuna..
cooking with all your senses.....
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cooking with all your senses.....
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post #8 of 16

you can't tuna piano!

i know i'm late to the party, but my 2 cents is teriyaki glazed grilled tuna with perhaps two sauces...wasabi-green onion-pickled ginger creme fraich and a sambal or a thai sweet chile..has this been done to death? still good eats in my book...bamboo infused jade rice with fresh oriental veggies...snow peas, scallions, edamame etc..a wasabi 'bullet' on the plate...wasabi rolled in black sesame seeds.....is there anyway you can work ramps into the menu?..what a treat that would be..whatever you do, sure it will be swell..let us know..good day to you
joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #9 of 16
Thread Starter 
reads great, BUT as a caterer in the midwest I don't kick up the heat on a plated one entree business dinner.....a little, "oh my" is fine (pinch of chipotle in a sauce for 10)

Heavy garlic or onions, are a turn off for many......

Really don't wanna be milque toast about it all but walking a line......
if it's a buffet or options that's one thing but if there is no choice then I will have loads of flavor but watch the heat.

It's been a long time since we've bounced menu ideas around Cheftalk....CC, you still here?
cooking with all your senses.....
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cooking with all your senses.....
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post #10 of 16
Thread Starter 
final menu

blue chevre tartlets with fig jam and pecan garnish

morel duxelle in mushroom cap, just don't have to worry about arincini....


Salad:
local asparagus with grapefruit/oranges, bibb lettuce, shallot tarragon viniagrette with single estate evo

I am doing cheesey biscuits.....



Tuna.....blue fin, rub is corriander/paprika/fleur d' sel/pepper/tiny bit of cayene......romenesca sauce (essentially almond, red pepper, tomato, oil, sherry vinager, orange, spices)

Spring veg ragout, artichokes, haricot verte, chippoline, baby pitty pan, leeks, garlic, russian banana fingerlings


rolls


Dessert, dark chocolate tart with no sugar added......thin slices of banana, brule.....whipped cream

candied orange peel with coffee/tea.
cooking with all your senses.....
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cooking with all your senses.....
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post #11 of 16
[QUOTE=shroomgirl;262406]final menu

blue chevre tartlets with fig jam and pecan garnish

morel duxelle in mushroom cap, just don't have to worry about arincini....


Salad:
local asparagus with grapefruit/oranges, bibb lettuce, shallot tarragon viniagrette with single estate evo

I am doing cheesey biscuits.....



Tuna.....blue fin, rub is corriander/paprika/fleur d' sel/pepper/tiny bit of cayene......romenesca sauce (essentially almond, red pepper, tomato, oil, sherry vinager, orange, spices)

Spring veg ragout, artichokes, haricot verte, chippoline, baby pitty pan, leeks, garlic, russian banana fingerlings


rolls


Dessert, dark chocolate tart with no sugar added......thin slices of banana, brule.....whipped cream

candied orange peel with coffee/tea.[/QUOTE

Hey girl what are you paying for Morrels in your neck of woods. Here they are outpriceing themselves fresh and dry. Thanks EdB...:bounce:
CHEFED
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CHEFED
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post #12 of 16
Thread Starter 
I've got 2 gallons of dried from when they were an exceptional price.
fresh $49 retail at the farmer's market to $29 wholesale.....west coast.
remember I have hunting buddies that give them to me, I trade cooking....they give me shrooms. works for me.
cooking with all your senses.....
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cooking with all your senses.....
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post #13 of 16
Am I invited?? PL-E-E-A-S-E?? :rolleyes:
post #14 of 16
Thread Starter 
For a price this too can be your dinner:D
cooking with all your senses.....
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cooking with all your senses.....
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post #15 of 16
Oh sure, it's always about money :(. Well, I could win the lottery! :D
post #16 of 16
Thread Starter 
remember I have hunting buddies that give them to me, I trade cooking....they give me shrooms. works for me.
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not always.....;)
cooking with all your senses.....
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cooking with all your senses.....
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