{"id":25809,"date":"2020-01-26T02:18:09","date_gmt":"2020-01-26T02:18:09","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=25809"},"modified":"2020-01-26T02:18:09","modified_gmt":"2020-01-26T02:18:09","slug":"tuna-after-i-like-tuna-cooked-not-raw-dave-pasternak","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=25809","title":{"rendered":"tuna after &#8220;I Like Tuna Cooked, Not Raw&#8221; Dave Pasternak"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-25813\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2020\/01\/tuan_belly_salad_white.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I borrowed the recipe from <a href=\"https:\/\/www.restaurant-hospitality.com\/food-trends\/dave-pasternack-keeps-it-simple\">David Pasternack<\/a>, who&#8217;s known for his his love of raw seafood, and in particular <a href=\"https:\/\/en.wikipedia.org\/wiki\/Cru\"><em>crudo<\/em><\/a>, something I can share with him, although mostly only as a concept, but the title of the New York Times article where I found it is, &#8216;<a href=\"https:\/\/www.nytimes.com\/2002\/06\/19\/dining\/the-chef-i-like-tuna-cooked-not-raw.html\">THE CHEF; I Like Tuna Cooked, Not Raw<\/a>&#8216;.<\/p>\n<p>So our tuna belly was cooked that Saturday, although it arrived home beautifully crude.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-25812\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2020\/01\/tuna_belly_bucket.jpg\" alt=\"\" width=\"500\" height=\"500\" \/><\/p>\n<p>I pretty much went with the Esca chef&#8217;s formula, except for the overnight marinating, and a few substitutions that were necessary because I didn&#8217;t have an ingredient he had specified.<\/p>\n<ul>\n<li>the sources of the ingredients I did use were 15 ounces of tuna belly (<em>ventresca<\/em>), which I believe was albacore, or longfin tuna, from P.E. &amp; D.D. Seafood; the fisherman Phil Karlin&#8217;s own sea salt; freshly ground black pepper; one large clove of garlic from Norwich Meadows Farm, smashed; a little more than half of a cup of olive oil; 2 sprigs of thyme from West Side Market (&#8216;Uncle Vinny&#8217;s&#8217;);\u00a0one\u00a0&#8216;Uncle Vinny&#8217;s&#8217; bay leaf, possibly Columbian in origin, also rom Westside Market; 2 large salted and well rinsed Sicilian anchovies from Bon Italia; 8 ounces of LaRatte fingerlings from Norwich Meadows Farm; some genuinely wild native cress from Lani&#8217;s Farm; 1 very small red onion, sliced paper thin; one fourth of a cup of parsley leaves from Phillips Farms; 2 tablespoons of lovage; and 2 tablespoons of Sardinian red wine vinegar<\/li>\n<li>the wine was an Italian (Piedmont) white,\u00a0<a href=\"https:\/\/nyc.flatiron-wines.com\/products\/ferrando-cariola-erbaluce-di-caluso-2016?_pos=1&amp;_sid=61d787256&amp;_ss=r\">Ferrando, Cariola Erbaluce di Caluso 2016<\/a>, from <a href=\"https:\/\/nyc.flatiron-wines.com\/\">Flatiron Wines\u00a0<\/a><\/li>\n<li>the ocean music [&#8220;The flavour of the sea pervades the three recent compositions heard here&#8230;&#8221; &#8211; from the program notes] was an album of music by the St. Petersburg composer <a href=\"https:\/\/www.ecmrecords.com\/catalogue\/143038752836\/victor-kissine-between-two-waves-gidon-kremer-kremerata-baltica\">Victor Kassine, &#8216;Between Two Waves&#8217;, with performances by Gidon Kremer and the musicians of Kremerata Baltica<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I borrowed the recipe from David Pasternack, who&#8217;s known for his his love of raw seafood, and in particular crudo, something I can share with him, although mostly only as a concept, but the title of the New York Times article where I found it is, &#8216;THE CHEF; I Like Tuna Cooked, Not Raw&#8216;. So &hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-25809","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/25809","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=25809"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/25809\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=25809"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=25809"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=25809"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}