|Published:||Jul 17, 2013 9:07 AM EDT|
|Updated:||Jul 17, 2013 9:07 AM EDT|
FORT MYERS, Fla. - There's a new restaurant that's getting ready to open on Marco Island and they're here with us to help fire up the WINK Kitchen. Chris DeGenova from Marco Prime Steaks and Seafood talks about the restaurant and shows us how make a Myer Lemon Scented Tuna Tartar.
Marco Prime Myer Lemon Scented Tuna Tartar
Myer Lemon Oil / Cucumber / Avocado / Red Onion / Black Truffle
Yellow Fin Tuna “sushi grade” Cubed - 8oz
Avocado Diced - 2oz
Cucumber Diced - `1oz
Red Onion - 1oz
Myer Lemon Oil - 1oz
Fresh Black Truffle Shavings - as needed
Sea Salt - to taste
Fresh Ground Black Pepper - to taste
Crackers or Chips - 4 per dish
MOP – Method of Preparation
1. Place tuna in a small mixing bowl add myer lemon oil and season with salt & pepper hand toss until coated evenly.
2. Add remaining ingredients except chips to bowl hand toss gently until even.
3. Plate mixture onto desired plate add chips on side and serve
This is a raw dish please make sure you work sanitary and fish product is fresh and sushi grade..