Recipes : Ribbons of Tuna, Avocado, Spicy Radish & Ginger Marinad

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Ribbons of Tuna, Avocado, Spicy Radish & Ginger Marinad

By Chef Jean Georges Vongerichten
Website : Jean Georges Vongerichten

Makes 4 Servings

Kaffir Syrup

• 1⁄4 c. lime juice

• 1⁄4 c. qt sugar

• 6 kaffir lime leaves rough chopped
Combine all in a pot and bring to boil. Remove from heat and cool at room temp. Strain.

Tuna
• 12 oz. Tuna

• 4 tbs. Olive oil

• 1 Thai chili minced

• 1 Shallot minced
Cut perfect spaghetti from tuna Gently season with salt, minced shallot and minced Thai chili and olive oil to taste.

Ginger Marinade
• 1⁄2 c. Ginger

• 2 tbs. Olive oil

• 1⁄2 c. champagne vinegar

• 1⁄2 c. part soy

• 1⁄4 c. part kaffir syrup
Peel ginger and rough chop. Puree in blender with just enough olive oil to spin, until totally smooth to make ginger puree. Mix with remaining ingredients.

Mix avocado with salt, lime juice, olive oil. Slice the radishes 1⁄4’ thick and keep in cold water, then drained well, seasoned with salt and tossed with the chili oil. In the bottom of a small bowl arrange a generous spoonful of the avocado.

Top with about 6 slices of the radish and arrange the half the fish in a bundle on top. Add more radishes, the remaining fish then top with radish.Spoon the marinade around and drizzle with the chili oil.

To Serve: Very fresh and jovial, this Gunderloch Gewürztraminer is a great example of balance and elegance.Against the richness of the tuna and the complex spices that are used in the dish, the Gewürztraminer supports very well with its silky texture. The delicacy of the wine reduces the spices while the fl avors of the Gewürztraminer pair with the lime and ginger without taking away the taste of the tuna.

To Drink: Dry Gewürztramminer white - Fritz Hasselbach Gunderloch 2006

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