Cocoa Dusted Tuna Tataki In Mango Emulsion

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.
Servings
6
servings
Ingredients
  • 2 cup ripe mango, diced
  • olive oil, as needed
  • 1/4 cup lemon juice
  • 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
  • 2 green plantains, peeled
  • salt
  • 1 pound sushi grade tuna center cut
  • olive oil
  • malden salt
  • 1 cup cocoa
Directions
  1. Puree mango and lemon juice. Emulsify with olive oil, strain, put mixture aside.
  2. Heat vinegar, add garlic. Pour mixture over diced mango. Strain, put aside.
  3. Slice plantains thin, fry until golden brown. Season with salt.
  4. Dust the tuna in the cocoa and sear in a hot pan on all sides. Slice paper thin.
  5. To assemble: Place one piece tuna on plantain chip. Top with pickled mango gremolata and mango emulsion.
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