Farm Fresh Pick of the Week: Radishes

Friday, June 22, 2012 12:14

Tartare with a Twist

By Casey Pukl

These tiny, peppery, pungent root veggies are one of the easiest ways to add a pop of flavor to any dish. From fish tacos to salads, radishes are a great way to give a little crunchy texture to your favorite summer dishes. This week, Executive Chef, Kristen Burman, and Director of Restaurant Operations, Marc Canzoneri, have teamed up to deliver a fabulous pairing featuring radishes!

Ahi Tuna Tartare
Shaved Radish Salad, Sliced Cucumbers, Fried Basil   

“A good tartare is a tasty and impressive looking appetizer. I love to serve it with some fresh cucumbers to scoop it up with to keep it light,” says Executive Chef Kristen Burman. To start, Burman recommends finding a super fresh ahi tuna. Chop the tuna finely and mix with minced shallots, ginger, basil, salt, pepper, and olive oil.

The salad on top of the tartare is starring today’s featured ingredient, radish. Thinly shave the watermelon radish on a mandolin. Add some julienned pieces of watermelon to add sweetness to balance the pepper flavors of the radish. Toss the mixture in fresh lemon juice, olive oil, salt, pepper, and micro radish.

Form the tartare into a rounded cylinder shape with a flat top. Top with radish slaw, and serve with sliced cucumbers seasoned with a little salt and pepper. Garnish with a little fried basil, and you’ve got a great appetizer.

Recommended Wine Pairing

Pinot Noir, Domaine Chandon, Carneros, 2009

Director of Restaurant Operations, Marc Canzoneri, recommends pairing your tartare with ¬†Domaine Chandon’s 2009 Pinot Noir. “This pinot is light, and is the perfect complement to the richness of the tuna,” he says.

With aromas of lavender and thyme, the nose of this wine is intriguing. The flavors open up, and rich black cherry and vanilla is detected. Sandalwood is also noticeable as the wine continues to open up. The finish has a light flavors of toasted oak and more vanilla.

This pairing is available starting tonight and running through next week. Be sure to come on in and give it a try, or try this recipe at home and send in your photos!