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February 2003 MIAMI
Cured Tuna "Prosciutto" with Grilled Melon, Micro Greens and Amarena Cherry Vinaigrette
Willis Loughhead of Bizcaya Grill at The Ritz-Carlton Coconut Grove - Coconut Grove, FL
Adapted by StarChefs


Yield: 6-8 servings


    Tuna Prosciutto
  • 4 Tablespoons coriander
  • 4 Tablespoons peppercorns
  • 4 shallots
  • 6 cloves garlic
  • cup kosher salt
  • 6 Tablespoons brown sugar
  • 1 pound fresh tuna loin
    Amarena Cherry Vinaigrette
  • 2 whole eggs
  • 4 shallots
  • 2 cups extra virgin olive oil
  • 1 Tablespoon Coleman's Dry Mustard
  • 60 Amarena cherries
  • cup cherry syrup
  • Salt and pepper, to taste
  • 1 honeydew melon, sliced thick
  • Assorted microgreens


For the cured tuna:
Combine all the ingredients except the tuna in a robo coupe or other food processor. Rub the mixture all over the fresh tuna loin and allow it to cure refrigerated 3 days.

For the vinaigrette:
Combine all the ingredients in a blender or food processor. Chill until use.

Grill the slices of melon, and when cool dice into small cubes. Slice the cured tuna finely, and serve with a salad of microgreens and the diced melon with the vinaigrette.