Tuna tartar à la A Fish Called Avalon
Joe Monteiro
Chef Joe Monteiro from Miami Beach’s top-rated restaurant A Fish Called
Avalon shares his easy-to-prepare, signature summer appetizer.
Miami Beach, FL – In recent years, Chef Joe Monteiro of the AAA
Four-Diamond rated eatery A Fish Called Avalon has had a great deal of
success with a very simple recipe for tuna tartar.
Natural Selection
Though Chef Monteiro has access to some of the freshest fish available
in the United States via daily deliveries from the sea, he says the
prime ingredient, top-quality tuna, is available to the public at a
great many local specialty stores.
But be careful when making a selection, he warns, as not all tuna is
the same. “My tuna comes from Trinidad or Hawaii,” he explains. “I only
use ‘#1’ tuna or ‘2+.’ It’s not cheap, but it’s the best.”
A result of years of culinary practice, Chef Monteiro knows what to
look for when he examines the daily catch. “The flesh has to be firm
and shiny red,” he says. “If it’s cloudy red and dull, stay away. A
dark red may mean it is an older fish, though bigeye is darker than
yellowfin.”
When asked what part of the fish is best for this recipe, Monteiro
responds: “Go for the center. The tail’s got more gristle because it is
the part that is exercised most.”
Recipe
Tuna Tartar (serves 4)
2 lbs. Grade A #1 tuna loin, diced small
1 Red onion, diced small
3 oz. White truffle oil
1/2 c. Basil, julliened
1/2 c. Yellow pepper, diced small
Kosher salt and pepper to taste
Mix all ingredients together in a bowl and serve promptly.
Presentation
Tables at A Fish Called Avalon, located right on world-famous Ocean
Drive, are usually occupied by some of South Beach’s most selective
diners, so presentation often makes as much of an impression on
customers as flavor. Therefore, everything that emerges from Chef
Monteiro’s kitchen offers not only a balance of flavors and textures,
but colors as well. On the tuna tartare plate, for example, the ruby
red fish is served with a small amount of neon green wasabi-infused
caviar; a vibrant gazpacho vinaigrette; and crisp, yellow malanga
chips—one large slice on each side to give the plate height and
symmetry. A drizzle of green basil oil also adds punch, making this
dish a perfect, cool appetizer to eat during a sizzling Miami night.
Perfect Pairing
Not only is raw fish a trendy item, but health wise it is also a great
choice,” Chef Monteiro says. “It’s the perfect ‘chick food’: It’s low
fat, low in carbs, low in cholesterol, but very healthy. I recommend
pairing it with a good white wine, like Byron Pinot Blanc. It’s very
summery and they complement each other.”
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