Tunda Crudo served with African spiced chips, shaved fennel, charred lemon vinaigrette, pickled chilies and preserved lemon.
Personally I think turning the shape into a crescent and offsetting the chips might help the plating but let me know your thought! I’m fairly new to plating but Im absolutely in love with the artistry behind it.
Necessary_Delay_3118 on
The crudo is gorgeous. I’d serve the chips on the side in a bowl and let the crudo shine.
WastelandWesley on
who is the villain responsible for those chives?
OddFatherJuan on
I would rather see the crudo as the focus. To me it seems that the chips are the centerpiece, literally.
Clove_707 on
I love the mix of colors, but wonder how easy it is to eat. I would want to try the chips *with* the crudo, but the chips appear too small and the tuna a bit too large. Maybe if the chips were cut long and the tuna a bit smaller that would be possible.
voidfishes on
This is so pretty and looks absolutely yum!
GreenTangerine89 on
Sounds great, I agree with everyone saying the crudo should be the focal point. It should draw your eye more than the chips. Also some cleaner shapes with the Chilis and other garnish would clean it up alot. As would a more refined cut on the chives and cleaning up the sides of the plate. You can sprinkle the chives but make sure there is a clean “frame” of plate around the dish as a whole
Next-Quality2895 on
Who plated this? Helen Keller
Just_Tamy on
Lose the scattered chives and the chips and you’ve got a winner.
Get some micro greens that pair will with your fish and place them with purpose instead of a random scatter.
If you really want to keep the chips serve them on the side on their own little basket.
9 Comments
Tunda Crudo served with African spiced chips, shaved fennel, charred lemon vinaigrette, pickled chilies and preserved lemon.
Personally I think turning the shape into a crescent and offsetting the chips might help the plating but let me know your thought! I’m fairly new to plating but Im absolutely in love with the artistry behind it.
The crudo is gorgeous. I’d serve the chips on the side in a bowl and let the crudo shine.
who is the villain responsible for those chives?
I would rather see the crudo as the focus. To me it seems that the chips are the centerpiece, literally.
I love the mix of colors, but wonder how easy it is to eat. I would want to try the chips *with* the crudo, but the chips appear too small and the tuna a bit too large. Maybe if the chips were cut long and the tuna a bit smaller that would be possible.
This is so pretty and looks absolutely yum!
Sounds great, I agree with everyone saying the crudo should be the focal point. It should draw your eye more than the chips. Also some cleaner shapes with the Chilis and other garnish would clean it up alot. As would a more refined cut on the chives and cleaning up the sides of the plate. You can sprinkle the chives but make sure there is a clean “frame” of plate around the dish as a whole
Who plated this? Helen Keller
Lose the scattered chives and the chips and you’ve got a winner.
Get some micro greens that pair will with your fish and place them with purpose instead of a random scatter.
If you really want to keep the chips serve them on the side on their own little basket.