Since I attended the Mystery Dinner & Wine Pairing last month at more. kitchen & bar, I've been thinking about the superb eats I had there and the man who is responsible for creating them. Executive Chef Scott Phillips. Although I plan to get back there again real soon for some yummy eats and drinks, in the meanwhile, I was able to obtain a recipe from Chef Scott that can be made by non-professionals like me in a home kitchen. Chef Scott shared his recipe for Tuna Tartare below. But first, here's a brief summary about the chef.
With almost 20 years of culinary experience, JMR Kitchens' Executive Chef Scott Phillips' career has ran the gamut. From shaping aspiring students while teaching culinary school, to leading restaurants, hotels and country clubs to accolades and press, Chef Scott brings a variety of experiences to the table. His journey began with an apprenticeship in Maryland, but his desire to cook began by observing his grandmother's craft meals for the family in the mountains of Southwest Virginia. Traveling the globe has also allowed him to develop a deep love and appreciation for all cuisines. This passion is reflected in the styling offered at the restaurants inside JMR Kitchens.
To experience the cuisine of Executive Chef Scott Phillips' more. kitchen & bar is now offering special Chef Experience dinners to patrons.
Diners are asked to fill out a survey asking for their taste preferences and favorite styles of wines located at http://www.jmrkitchens.com/event-survey, and a customized menu with wine pairings will be created specifically for them.
Simply give more. kitchen & bar a call to make your reservation for a Chef Experience dinner and fill out the survey in its entirety at least one week prior to your reservation.
more. kitchen & bar
116 N West St.
Raleigh, NC 27603
919.926.8415
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Tuna tartare: Yolk vinaigrette: Crudités: toasted baguette
(Gluten free, by omitting the toasted baguette)
By Chef Scott Phillips
12 oz sushi grade tuna, cut into 1/4 inch dice
1 small shallot, fine dice
2 Roma tomato, fine dice
2 tbsp rough chopped tarragon
2 tbsp rough chopped cilantro
2 tbsp minced parsley (curly or flat leaf)
1 tbsp tamari (gluten free soy sauce)
--note: please keep all ingredients super cold.--
-In a mixing bowl, toss the above ingredients together. Place in fridge for 15-30 minutes. While that is chilling, make the vinaigrette, cut your crudités, & toast your baguette...
Yolk vinaigrette:
2 egg yolk, remove the white stringy "thing" also known as chalazae.
1 tbsp Dijon mustard
2 tbsp lemon juice (fresh squeezed)
2 tbsp orange juice (fresh squeezed)
1 tbsp sambal
1-2 tsp fish sauce
1/2 tsp sea or kosher salt
8 tbsp good quality olive oil
-Place 1st 7 ingredients in a mixing bowl, whisk in oil.
You may need to adjust seasoning, a pinch more salt, a squeeze more of the citrus, based on your taste.
-place in fridge to chill down.
Crudités:
3-4 radishes, sliced super thin
1 carrot, sliced super thin
1 English cucumber, sliced super thin
-all of this can be done by hand with a sharp knife, or you can use a mandolin. Just be careful, & use the guard.
Baguette:
-Slice baguette on a bias, thin. Brush with olive oil, & toast.
To assemble dish:
Spoon a few dollops of vinaigrette onto tuna mix. Enough to moisten, & bind it together. Taste & adjust seasoning.
-Please remember to keep this cold...it is raw fish after all.-
Serve with crudités, & baguette.