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Cocoa Dusted Tuna Tataki in Mango Emulsion

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Chef Nina Compton, “Top Chef New Orleans” alum, Saint Lucia’s culinary ambassador and island native, has created a menu that highlights Saint Lucia’s most notable food, chocolate.

Ingredients

Mango Emulsion

  • 2 Cups ripe mango, diced
  • olive oil, as needed
  • 1/4 Cup lemon juice

Pickled Mango Gremolata

  • 1 small green mango, diced
  • 1/8 Cup champagne vinegar
  • 1/2 Cup parsley, chopped
  • zest of one lemon
  • olive oil, as needed
  • 1 clove garlic, smashed

Plantain Chips

  • 2 green plantains, peeled
  • salt

Tuna

  • 1 Pound sushi grade tuna center cut
  • olive oil
  • malden salt
  • 1 Cup cocoa

Directions

Mango Emulsion

Puree mango and lemon juice. Emulsify with olive oil, strain, put mixture aside.

Pickled Mango Gremolata

Heat vinegar, add garlic. Pour mixture over diced mango. Strain, put aside.

Plantain Chips

Slice plantains thin, fry until golden brown. Season with salt.

Tuna

Dust the tuna in the cocoa and sear in a hot pan on all sides. Slice paper thin.

To assemble: Place one piece tuna on plantain chip. Top with pickled mango gremolata and mango emulsion.