|  home | feedback | help          
Events on StarChefs

< Seattle Revue Home
< Seattle Rising Star Chefs
< Buy Gala Tickets
< Seminar Registration
< Gala Tasting Menu
< Directions
< Behind-The-Scenes Photos

< Other Revues & More Info

Rising Stars Revue - Seattle on StarChefs Rising Stars Revue - Seattle on StarChefs
Gala Tasting Menu

Citrus Cured Sashimi Tuna with Blood Orange Jelly
Chef William Belickis of Mistral – Seattle, WA
Adapted by StarChefs

Yield: 4 Servings


  • 8 ounces Yellowfin Tuna, center cut
  • Fresh lemon juice, as needed
  • Olive oil, as needed
  • Salt and freshly ground white pepper

  • Jelly
  • 2 blood oranges
  • 3 lemons
  • 3 limes
  • 3 sheets gelatin


For Tuna:
Set tuna in shallow dish. In equal parts, combine lemon juice and olive oil in pan to cover fish. Refrigerate 4-5 hours, turning halfway through. Slice thin.

For Jelly:
Juice oranges, lemons and limes. Bloom 3 sheets of gelatin in cold water. Strain juices. Bring juice to boil, then pour over gelatin. Let set 2 hours, then dice jelly.

To Serve:
Plate 2 ounces tuna on each of 4 plates. Top with jelly and season with salt & pepper.

 Sign up for our newsletters!|Print this page |Email this page to a friend
 QuickMeals Chefs Rising Stars Hospitality Jobs Find a School Wine Community Features Food Events News Ask the Experts Tickets Cookbooks
About Us | Career Opportunities | Affiliate Program | Portfolio| Media Kit | StarChefs in the News
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2009 StarChefs. All rights reserved. | Privacy Policy