Michelle Bernstein: Tuna Tiradito

Michelle Bernstein makes Tuna Tiradito with Jalapeños and Lime at the 2008 F&W Classic in Aspen.

Michelle Bernstein makes Tuna Tiradito with Jalapeños and Lime at the 2008 F&W Classic in Aspen.

Read the transcript of this video
[MUSIC] Next I'm gonna show you a tuna [FOREIGN]. So for this like I said sashimi slices. I think I'm gonna make it just a little bit shorter so that the pieces will all go into your mouth. All right so basically you want the slices about the size you would get in normal sashimi. [BLANK_AUDIO] Again we don't want to cook it, yet ever so slightly. I'm gonna be doing something a little bit like the Nobu New Style but I swear to you, it's not his. Nothing like his just kind of the same idea. I'll need a saute pan on the stove, please. Because we're gonna go back too the old mojo idea and change it up a little bit. We're gonna heat up a little bit of olive oil. You can use peanut as well if you wanted to in this it's kinda fun. You can go the Asian route, I'm going a little more of a Latin route with this one. And I'm gonna bring back a little bit of the flavor of the Mojo from before. I've got sliced garlic and lime juice and cilantro. But I'm also using a little bit of mint shallot, a little bit of scallion. And I've got cummen but now I have ground cumin so it's gonna be a really nice mix of flavor especially with the ginger, the garlic and the salad in there. Should be really good. So heat up the oil just a little bit. Gonna add garlic. Now there's two things you can do with this. You can either let it cool off after we're done making it. And then spoon it onto tuna [UNKNOWN]. Or as I'm doing now, you can put it on a little bit warm. Your tuna might discolor just the tiniest little bit on the top. But it'll be really pink once everybody lifts it up to eat it. I love to season garlic as I did before in the pan that way when you munch on the garlic it already has a good flavor of salt and pepper in it. At this point, I'm going to add my cumin, just a delicate amount. A lot of people don't like cumin but I think it's because people use to much cumin. If you go very light with it, you can have that flavor where it's almost like a mystery rather than an attack. Now I'm gonna add my ginger. [BLANK_AUDIO] Shallot, and scallions. [BLANK_AUDIO] Now, as you notice, I'm not gonna have much oil left. What I'm gonna really have is all this good little bits of sauteed veggies. Finish it with lime juice, just a little bit, or lemon. A little bit of your herb. In this case cilantro and again if you wanted to cool it you could just stick it in here let it cool for a little bit, but honestly this is so delicious the way it is. It's much, to me, more appetizing to put it right over and as you see I'm not really discoloring much I've got beautiful acid, Good flavor of the garlic and the shallot. [BLANK_AUDIO] Delicious first course or you can skewer it again and use it for an hors d'oeuvre. And I think we actually did it today. Thank you all so much for helping. [APPLAUSE]
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Michelle Bernstein: Tuna Tiradito


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