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This beautiful recipe is from the kitchen of Chef Matthew Bousquet, Mirepoix Restaurant in Sonoma County. CA. In 2002, Matthew and his wife, Bryan, opened Restaurant Mirepoix in Sonoma County, California. Here Matthew has been featured at the James Beard Foundation in New York, as well as the NBC program “In Wine Country”. Publications including Restaurant Mirepoix are Sunset Magazine, Food and Beverage International, Northbay Biz, and California Home and Design.
Serves: 4
Tuna Ingredients:
Fresh Tuna (cut into strips)
TT Salt and Pepper
Procedure:
Cut into 2 in strips. Season with salt and pepper and sear in a very hot Teflon pan for 30 seconds per side.
Salad Ingredients:
1 Leek (white part only, julienned)
1/4 cup Cilantro (washed and leaves picked)
2 tbls. Rice Wine Vinegar
2 tbls. Canola Oil (plus some to cook leeks with)
TT Salt and Pepper
Procedure:
Heat oil in a heavy bottomed pot to 350 degrees. Add leeks and cook to a golden brown. Remove from heat and drain excess oil on paper towels. Combine vinegar, oil, salt and pepper in a mixing bowl. Just before assembly, add the leeks and cilantro and toss.
Jelly Ingredients:
1/2 cup Raspberries Red Pepper
1/2 cup Water (warm)
1 tbls. Lemon Juice
1 tspn. Gelatin
TT Salt and Pepper
Procedure:
Combine raspberries and red pepper in a blender with half of the water and puree. Bloom gelatin with the remaining water, then combine with the puree, salt and pepper. Refrigerate until needed.
Assembly:
Place the jelly on the cracker. Top with the tuna, thinly sliced. Finish with a bit of the salad and serve.
Mirepoix Restaurant
275 Windsor River Rd.
Windsor, CA 95492
(707) 838-0162
http://www.restaurantmirepoix.com/
