Tuna Carpaccio with 24hr Soy-Marinated Figs, caramelised and topped with a Citrus Caper Vinaigrette and Cashew Crumb
by Living-Airline9487
Tuna Carpaccio with 24hr Soy-Marinated Figs, caramelised and topped with a Citrus Caper Vinaigrette and Cashew Crumb
by Living-Airline9487
4 Comments
Very pretty but I think the whole plain cashews in the center is a miss. I’d sub for a denser congregation of crumbs in that place instead.
Looks attractive and tasty. Would eat!
Agree with the other person about the cashews. For me personally, I would prefer the figs more bite-sized. Don’t want to work for it!
You’ve completely covered up, what was probably some pretty fish. Lots of vin, and lots of crumb. Too much. Let the tuna do the talking.
Lot of good feedback, I’d add that the heavy crumb and weak emulsion aren’t as appetizing as they could be. Maybe some xantham gum to tighten it up and control where you’reyou’re plating it.
I like the idea