Maître Cuisinier de France Jonathan Jerusalmy is the Resort Executive Chef and Director of Culinary Programming at Sea Island. He received his Bachelor of Arts in food service, wine technology and hospitality management from the Institute Technique des Métiers de L’Alimentation in Tournai, Belgium. Early in his career, he interned at some of France’s most coveted Michelin-rated restaurants, including those of Master Chefs of France, Paul Bocuse and Gerard Boyer.
Today, Chef Jerusalmy shares with us his very special Tuna Tartar Recipe. He told us that “This was a dish that I created when I opened the St Regis Atlanta, it is refreshing and it is the perfect dish to share between friends.” We think you will love sharing it with your friends too.
½ of a red onion julienne
½ of a medium size jicama julienne
15 snow peas
Julienne all the vegetables and set aside
2 spring onions
1/4 bunch of cilantro
1 tbl Dijon mustard
1 tbl Chopped garlic
1 tsp. minced fresh ginger
2 tbl Soy sauce
2 tbl Rice wine vinegar
Fresh ground black pepper
1/2 c. vegetable oil
1/2 c. sesame oil
In a food processor, fitted with a metal blade, combine the egg, mustard, garlic, ginger, vinegar and soy sauce. Process until smooth Season with black pepper with the machine running and in a steady stream, add the oils. Process until the mixture is thick and creamy. Season with salt and pepper if necessary
Place the tuna on a chopping board, and remove the skin. Cut it into rounds of (1/4-inch) thickness, and then cut it lengthwise into strips of about (1/4-inch) square.
FOR THE YUZU SORBET
1 quart of simple syrup
1\2 cup of bottled yuzu juice
1 egg white beaten
Whisk all ingredients together and freeze according to ice cream maker’s instructions.
SESAME OIL POWDER
6O gr of sesame oil
40 gr of tapioca maltodextrine
Mix both ingredients together until you obtain a light powder.
Mix the Asian slaw and dress it lightly with the soy ginger vinaigrette and place it on the center of a plate
Mix the tuna with the chopped cilantro and scallions add some of the soy ginger vinaigrette and coat them in it, ring the tuna in to a mold and place the tuna on top of the Asian slaw nest.
Scoop the sorbet in the shape of a quenelle and place it on top of the tuna tartar
Add some wonton crisp for decoration.