Chef’s Recipe: David Hawksworth’s Tuna Carpaccio
From one of the best chefs in Canada, this recipe is a treat to prepare and eat. David Hawksworth was our guest for a cookbook challenge all about feeding a large group (75+) of staff & food experts, called The Family Meal.
4 Fresh 3oz pieces of yellowfin tuna
Place the tuna between two pieces of saran wrap, pound down gently with the bottom of a frying pan or meat mallet until it reaches cardboard thickness. Place in fridge until ready to use.
Yuzu Soy Vinaigrette:
2 cloves of garlic
150ml soy sauce
400 ml grapeseed oil
Combine all of the ingredients except for the oil in a blender. Blend until smooth and then slowly add in the oil. Adjust seasoning with salt if needed.
4 pc avocado
Juice of 2 lemons
1 T mirin
To consistency olive oil
Place all of the ingredients but the oil and salt in a food processor. Add oil slowly and season with salt to finish. Serve immediately.
1 cucumber peeled seeded and julienne
200gr jicama peeled and julienne
16 sprigs of cilantro, leaves picked
1 finger chili, sliced as thin as possible into disks
Season tuna blanket with salt and drizzle a little of the vinaigrette on it, leaving one side intact to saran wrap.
Toss the salad with soy yuzu vinaigrette and set aside, reserving half of the cilantro for garnish.
When ready to plate, place 1 Tablespoon of avocado puree in center of plate. Divide salad evenly and place neatly on top of the avocado. Gently invert the tuna with the saran side facing upwards over the salad. Remove saran wrap, brush visible side of tuna with more vinaigrette and garnish with remaining cilantro leaves. Serve immediately.