Tuna Tartare Recipe and Plating
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- čas přidán 4. 11. 2021
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VOLUME 4 IS AVAILABLE NOW!
IN THE UNITED STATES:
tinyurl.com/CIR4-USA
** CANADA**
Volume 4:
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Advanced Mixology:
tinyurl.com/AdvancedMixology-...
** UK **
Volume 4:
tinyurl.com/CIR-UK4
Advanced Mixology:
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** AUSTRALIA **
Volume 4:
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I picked up your last cocktail book just out of curiosity with zero interest in making cocktails and you got me absolutely hooked on them. I am very excited that you released a new cocktail book. Thank you very much for all your efforts.
Thank you! This next book will definitely be a hit with you if you liked the last one.
So happy to discover you're back making videos! Thanks for the unique culinary sophistication you bring to our attention.
THANKS FOR THAT!
I have to be honest; don't be offended. You can have the credit for Finland, however, I will have to have my chefs' teams tweak the recipe for my delicate palate.
It looks sensational!
GOD save the Emporessa!
Elegant and intriguing - and I usually find tuna kind of bland. Should I come in possession of a nice piece, this is what I'd make with it. Also, the new book announcement made my day!
Thank you! Tuna definitely needs some help to bring it alive, but you can taste the tuna here in a sashimi-like way (not that oregano is normally part of sashimi!) The cocktail book will show up for sale on Amazon and other sites within another few days. It has been published, but they have to order copies to have them available for shipping.
SOOOOO excited for the sequel to the cocktail book!!! Love the first! Looks like i'll be getting myself my first stocking stuffer
Thank you! It is on Amazon now with no photo of the cover yet. I will be posting a video explaining the contents very soon. www.tinyurl.com/advancedmixology
@@CookinginRussia Wonderful! I just bought it! thank you chef!!!
@@rosemarychadi7734 - Thank you!
Thanks, Greg.
This looks amazing, chef. I have the first cocktail book. Can't wait for the second.
Wonderful!
Brilliant as usual from CookinginFinland
Hi Chef, Thanks for sharing the tuna tartare recipe..love it...
I hope you enjoy it!
I'm curious as how you would alter the seasonings or preparation when making salmon tartare - that was my favorite dish I had when visiting the Leiden/Netherlands and as far as I remember the base also included chopped cucumber and avocado within with a light dill vs oregano. Will definitely make this one but I actually have salmon deep freezing right now :D
The seasoning can be the same, but personally I would not include cucumber or avocado in it. I actually experimented with that in the days before posting this video and I didn't like either of those additions because they alter the flavor of the fish too much. The cucumber underneath is just enough.
Well done chef, nice plate up , i am always glad to hear from you on your channel.
Thank you!
When will the new cocktail book become available in the UK (or in general)?
It should be within another few days in the U.S. For unknown reasons, other nations take much longer to catch up. I will be posting a video explaining about it as soon as it is up on Amazon in the U.S.
Looking forward to the new cocktail book. The scorpion pinch from your first book is easily my favourite drink.
Thank you! It is actually available on Amazon now, but there is no photo yet of the front cover. I am working on a video explaining the content of the book that I will post in a day or two. In the meantime... www.tinyurl.com/advancedmixology
Hello Chef, just one question. Is it better to chop the tuna filet rather than cubing them? I'd like to know if the flavors develop better in a chopped tartare than cubed.
The best flavor is chopped to the level you see in the video. Cubed doesn't break the tuna down enough.
@@CookinginRussia Ah, I see. Thanks so much. :)
Chef, I’m going to buy the new book because I want to support what you do. However I’m completely new to mixology and I don’t drink much at all. Will there still be something suitable for me in the new cocktail book?
Yes, for sure! -- and thank you. I will be posting a video about the book's contents as soon as it is actually available (should be within a few more days now).
What to consider in terms of food safety? Any good 'ol supermarket tuna will do?
Use previously commercially frozen tuna if you are concerned and do not have the expertise to identify parasites in fresh tuna. The extreme cold of commercially frozen fish kills all parasites.
Any advice on sourcing Tartare quality tuna? Here in US Midwest finding high quality seafood is rather hit or miss.
The midwest is a rather vast area. If you are concerned for safety, you can use previously frozen tuna (freezing at 40 below zero, as commercial freezing is done, kills all parasites). Other than that you need to seek out an actual fish market and tell them you want tuna for sushi.
Hm, if an amateur may add his two cents.. I cannot speak for tartare, but I've found that tuna frozen in such a manner is more than acceptable for tataki which is served with a generous about of ponzu sauce.
The restaurant which served this dish (this way) was using frozen akami, probably for stronger flavor and lower cost. I think this "cut" would be sold in North American supermarkets as "sushi-grade" tuna (at least so in Midwestern Canada where I am). Tuna sold in this manner is almost always defrosted before they are displayed for the customers, though.
@@SunJigglet - Yes, with raw tuna you have to go either previously frozen or super fresh high quality. One extreme or the other.
@@CookinginRussia Thank you for your prompt reply. I live in SE Michigan about an hours drive from ether Ann Arbor or the metro Detroit area. I will check out fish markets and see what I can source.
@@toddwarriner8249 - Get them to pack it with ice so it doesn't start spoiling on your way back home. You might think about bringing an ice chest, if you have one.
One of these days I'm gonna cut that tuna up into little pieces
It's not difficult. I hope you try it!
You should probably get a new chopping block, just saying.
That's what happens when you make squid ink pasta a few times.