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 tartare.
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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Media Contact:
Krista Zilizi
Quantified Marketing Group
706-627-3204
407-936-1010
kzilizi@quantifiedmarketing.com
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