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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.