The top toques and foodies of the Hamptons share their recipes for a succulent spring. From savory sides to delectable soups, read on for the dish of the season.
Who: Chef Doug Forgione
Where: Tillie’s
Ingredients
1 ahi tuna
1 cup wasabi
1.5 cups water
2 cups panko or gluten-free bread crumbs
1 cup cornstarch
Salt and pepper to taste
Shaved Spring Vegetable Salad
3 baby carrots with tops
1 bunch cilantro
1 Tokyo turnip
1 Persian cucumber
½ red bell pepper
½ yellow bell pepper
1 cup sweet chile Mae Ploy
Juice of 1 lime
? cup rice wine vinegar
1 Tbsp. Kecap Manis (Indonesian sweet soy sauce)
Method
1. Cut tuna into 4 4 oz. blocks 1 inch by 1 inch by 4 inches long and set aside.
2. Mix wasabi with water and set in a separate bowl.
3. Place corn starch into bowl.
4. Place panko or gluten-free bread crumbs into bowl with salt and pepper.
5. Dip tuna strips into cornstarch, then wasabi mix, and coat in panko evenly and set aside on plate.
6. With peeler, shave down carrots, and turnips. Julienne Persian cucumber flesh and red and yellow bell peppers and place in bowl with other vegetables.
7. Pick cilantro leaves and set aside for garnish.
8. Mix rice vinegar, juice of lime and sweet chile sauce. Toss vegetable mix with dressing and set aside.
9. Flash-fry tuna until panko is lightly golden. Immediately remove from heat to stop cooking.
10. Slice tuna strips into small pieces.
11. Drizzle plate with Kecap Manis, place tuna over and garnish with dressed vegetable salad. Finish with fresh cilantro.
Photography by: The top toques and foodies of the Hamptons share their recipes for a succulent spring. From savory sides to delectable soups, read on for the dish of the season.
