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New Jersey Albacore Tuna Belly, Ramp Mayonnaise, Pickled Carrots and Their Tops, Baby Corn, and Cucumbers

New Jersey Albacore Tuna Belly, Ramp Mayonnaise, Pickled Carrots and Their Tops, Baby Corn, and Cucumbers
Chef Spike Gjerde of Woodberry Kitchen – Baltimore, MD
Adapted by StarChefs.com
October 2010
Yield: 8 Servings

 

INGREDIENTS
Pickled Carrots:
112 grams rice wine vinegar
28 grams salt
14 grams sugar
5 grams black pepper
224 grams carrots sliced
3 grams fresh thyme

Ramp Mayonnaise:
34 grams egg yolks 
224 canola oil 
56 grams pickled ramps, chopped 
4 grams salt

To Assemble and Serve:
896 grams diced tuna belly
112 grams baby corn, blanched, sliced
112 grams carrot tops
112 grams cucumber, peeled, quartered, seeded, sliced

METHOD
For the Pickled Carrots:
Bring the vinegar, salt, sugar, and pepper to a boil. Remove from the heat and pour the hot liquid over the carrots and thyme and allow to cool. Remove the carrots from the pickling juice and reserve both.

For the Ramp Mayonnaise:
Place the egg yolks and 10 grams of the pickling liquid in Vita-Prep. Begin blending and slowly add the oil in a steady stream to emulsify. Add the chopped ramps and salt. Blend until smooth. 

To Assemble and Serve:
Brush a small streak of ramp mayonnaise on each plate. Plate 112 grams of tuna in a line over half of the mayonnaise streak. Garnish with the carrots, corn, carrot tops, and cucumbers.