Knockoff: Nougatine at Jean-George Tuna Tare Tare
For Valentines weekend in 2016 Collin and I visited New York. It happened to be one of the coldest Valentines Day in NYC history, but we managed to stay warm. Nougatine at Jean-George is located in the Trump Hotel, 1 Central Park West. I can't pretend like I know who Jean-George is, but Collin said he is one of the worlds well known chefs. We went to Nougatine for lunch where they have prefix menu for $38. (A TOTAL STEAL!) One of the highlights of the menu is Tuna Tare Tare: Avocado, Spicy Radish, Ginger Marinade. When we got back I had to try to recreate it.
GINGER LIME SYRUP:
- 1/4 cup fresh lime juice
- 1/4 cup granulated sugar
- Handful fresh kaffir lime leaves, roughly chopped
- 2 Table Spoon of ginger roughly chopped
- Tumeric - for color
MARINADE:
- 1/4 cup ginger, peeled and roughly chopped
- 1/4 cup vinegar
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 1/4 cup ginger lime syrup
MAIN DISH:
- 12 oz sushi grade tuna, diced
- 1-2 thai chilis, finely chopped (approx. 1 teaspoon)- Optional
- 1 small shallot, finely chopped (approx. 2 teaspoons)
- 2 ripe avocados
- 1/2 teaspoon salt
- 2 radishes
- 2 teaspoons chili oil (2 table spoon of oil + chili flakes for 1 minute or until it sizzles, strained)
INSTRUCTIONS
- In a small pan over medium heat, dissolve sugar in 1/4 cup lime juice, add kaffir lime leaves, stirring until liquid becomes clear. Remove from heat and set aside to cool. Once cool, strain and discard lime leaves; set aside.
- Add ginger, vinegar, soy sauce, olive oil, and lime syrup to blender.
- Strain marinade through a colander or fine-mesh sieve. Set the liquid aside, this is your sauce!
- Mix diced tuna, chili (optional), finely chopped shallots, 1 tablespoon olive oil and season with salt and pepper. Set aside.
- Mash avocados with 1/2 teaspoon salt and a squeeze of lime juice, leaving the mixture a little chunky. Set aside.
- Slice radishes thinly and toss with chili oil.
- Plate by using a ring mold, (I used a ramekin with with olive oil). Fill about 1/3 full with avocado, top with tuna. Spoon marinade liquid on top, dress the tare tare with radish and chili oil.
