I am a culinary student at a community college and part of my course is to get an Externship and learn for 320 in 10 weeks and this is one of many posts I’ll be making this summer! This is my first cold app and it is Tuna Crudo with a coconut cream base(some stuff is grated in there I just can’t remember), julienned radishes, lime, sea beans, scallions, micro basil, fresh coriander, and flaky sea salt
We were using cilantro flowers but we ran out and used coriander which is like a cilantro bomb and is perfect
by DrySardines
9 Comments
I’m just an untrained amateur but I think odd numbers look better, I’d switch to 3. Are we supposed to eat the lime with the rind? Little odd unless it’s candied, no? Maybe that’s just me hating rind though.
The coconut cream totally disappears into the plate which is a shame
Are you really expecting me to eat a slice of raw lime, skin, pith and all? I don’t think I want to do that.
Needs a ton of tidying and refinement too in terms of the knife work and how you’ve plated all the greens, but I guess you have time for that
great for a first app. i would kill the lime, just incorporate it into the coconut with a little red curry paste, so it’s thicker and more complex. just make it three pieces, consider replacing the scallions with mint.
Also I was making an ingredient list this morning and meant to write chives, not scallions, they were just on my mind
Lime pith is suuuper bitter, even in small amounts. Maybe remove that from the segments and grate over a hint of the zest.
Along with some of the other suggestions, I’d like to see the tuna bits cut cleaner, with nice sharp corners and straight edges, especially if you intend to plate in a mosaic or tiled pattern like that.
Where’s my foodo
Jk nice plate
preserve/pickle/ candy the lime so it’s palatable. Looks great!
What gets me is you can get a log of saku tuna for 15$ which is significantly more then 4 slices of sashimi. I would never order this plate