This is a superrrrrrr long shot but it’s one of the best things I ever ate in my life and don’t know when/if I’ll be able to eat it again lol tried to make it from similar recipes I found online but it’s not the same and I’m bad with figuring out specific flavors. Maybe someone here has had it before or even works there and can help? It was tuna poke in a taro crisp, had it during a charity gala at the Current in Chelsea Piers. The chef is Matt Tiscornia. Picture probably doesn’t help much in terms of flavor but worth a shot right?
by deadassstho
1 Comment
Not a seafood eater, but from the looks of it it’s fairly a fairly simple recipe – taro is a root vegetable, and you can buy vegetable crisps in wholefoods where some of them are taro (terra is the brand), and then for the tuna I would guess they use “fatty tuna” as everyone seems to love that (try it at a sushi place and see if it’s the same). I expect it’s probably marinated – did it have a sweet flavour to it (i would guess a mix of sake, yuzu, mirin, and spy sauce)? The garnish looks like julliened spring onions (scallions) and then I’m afraid I have no idea what the white balls are – they look too opaque to be roe: were they soft? If they were soft and fishy I would guess they were roe (ie. Cheaper caviar). If they were crunchy (like a puffed rice – which given the shape I’m dubious of) then I’d say you can probably give them a miss given the crunchiness of the taro crisp (though they do improve the aesthetic).
I think all of this dish is going to be in the flavouring of the tuna, which I’m petty sure is fatty tuna.