I was tasked with making a tuna carpaccio for valentines menu. I made a couple different versions so i had to work fast, going to tighten up the tuna thickness and consistency as well as the straight lines.
Would you consider this a carpaccio? or more of a crudo?
Yellowfin
blue masa tortilla chips
avocado mousse
Soy koji & yuzu ponzu pearls
chili crisp
by sblu_the_mongoloid
5 Comments
I think you have a good idea and the design is pretty; how fast is plating? It looks like it takes a lot of time and may not look as neat in the rush of the moment. Also, the color of the chips are muting your other colors and you don’t want your diner to, potentially, touch the rest of the dish while reaching for a chip; have the protein and vessels separate, or build the protein on top of your vessel so the diner can just grab their portion.
Hope this helps.
Best of luck!
I love this so much but i feel like it needs to be on a bed of greens or something l maybe?
What is going on with the chips?
are you set on the plate color? Tuna is already weird with 90 degree angle, the transparency on the black plate isnt really appealling.
I’d either lose the chile crisp or put it off to the side. And I’d also suggest it needs more chips to equal the amount of tuna. The triangles look nice but seem more difficult to execute. Maybe scatter the pearls over the fish instead of getting the chips soggy. Just my two cents.