Executive Chef Elliott Wilson’s
Tuna
- 16 oz sushi-grade ahi tuna
- Black and white sesame seeds
- Kosher salt
- Neutral oil
Apricot-Coconut Leche de Tigre
- 1 cup coconut milk
- ½ cup apricot preserves
- ¼ cup fresh lime juice
- 2 tbsp orange juice
- 1 tbsp ponzu
- 1 tsp rice vinegar
- 1 tsp fresh ginger
- ½ Fresno chili
- Salt to taste
Garnishes
- Blood orange supremes
- Watermelon radish, shaved thin
- Fresno chili rings
- Micro cilantro
- Crispy wonton strips
Finish
- Chili crisp oil
- Aged balsamic reduction
- Flake sea salt
Method
Leche de Tigre
Blend all ingredients until smooth. Strain and chill.
Blend all ingredients until smooth. Strain and chill.
Tuna
- Season tuna lightly with salt and coat edges with sesame seeds.
- Sear quickly over high heat, approximately 15–20 seconds per side.
- Chill briefly and slice thin.
Plate
- Pour the apricot-coconut leche de tigre into a chilled shallow bowl.
- Arrange tuna slices in a loose overlapping pattern.
- Place blood orange, radish, cucumber, and Fresno chili throughout the plate.
- Add micro cilantro and basil leaves for height and freshness.
- Finish with a few drops of chili crisp oil and aged balsamic reduction.
- Garnish with crispy wontons and flaky sea salt.