Photography by
Kemper Studios
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The Blue Star’s 2005 Chefs' Gala entry: Big Eye Hawaiian Ahi Tuna Tartare with Peppered Teriyaki Tuna Pastrami, Eel Syrup, Oregon Wasabi, Ebony Caviar & Sesame Crisps as prepared by Chef James W. Davis, Jr.
The Blue Star
Joseph Coleman, owner
1645 South Tejon Street
Colorado Springs, Colorado
719-632-1086
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Big Eye Hawaiian Ahi Tuna Tartare with Peppered Teriyaki Tuna Pastrami, Eel Syrup, Oregon Wasabi, Ebony Caviar & Sesame Crisps
by James W. Davis, Jr.
Tartare
Chopped 1/8” x 1/8” tuna, tossed with sake, Japanese mayo, sambal, cilantro, su vinegar, shallots, and green onions enough to lightly coat tuna.
Pastrami
Soy, sugar, black pepper, salt
Sprinkle sugar, pepper, salt, and soy on a tuna steak. Wrap in cheesecloth and place on a drip pan for 2 days. Unwrap, slice thin to order.
Eel Syrup
Peanut oil, fresh water eel (unagi), water, kombu seaweed, bonito flakes, soy sauce, ginger, sugar, mirin, arrowroot.
Sear the eel and ginger in a splash of peanut oil. Add water and kombu. When kombu sinks to bottom, turn off heat. Add bonito flakes and steep for 6 minutes. Strain and add soy and sugar. Reduce by ¾, then slurry with a wee bit of mirin and arrowroot until thick.
Sesame Crisps
Egg wash fresh lavosh, sprinkle with black and white sesame seeds. Cut into desired shape.
Oregon Wasabi (Pacific farms in Oregon)
Black Tobikko (flying fish roe)
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