Brandywine Restaurant’s Tuna Tartare Recipe
Saku tuna 300g
Chopped red peppers – 15g
Finely chopped red onion – 10g
Chopped green mangoes – 45 g
Chopped parsley – 45g
Lemon juice – 5ml
Avocado guacamole – 15g
Tartare sauce (separate recipe)
1 mashed avocado
5ml lime juice
Dash of salt
60g of finely chopped red onion
5 g chopped cilantro
1 diced plum tomato
5g of mince garlic
1 pinch of ground cayenne pepper
Use a metal stacking tower to layer the ingredients as shown in the photo.
For the base of the tartare combine chopped cucumber and guacamole.
For the tuna (middle of the tower), cut tuna into half centimeter cubes and mix with tartare sauce (separate recipe below). Season with salt and pepper and lemon juice.
Tartare Sauce Ingredients:
4 tbsp ketchup
1 tbsp of tabasco
2 tbsp Worcestershire sauce
1 pinch salt
1 pinch pepper
Whisk ingredients together.
For the salsa (top of the tower), combine red peppers, green peppers, mango, parsley and salt and pepper.
About the Chef:
This recipe is brought to you by Chef Kayleigh Driver. Kayleigh was born in the BVI and has an associate degree in Culinary Arts from HLS Community College. Kayleigh went on to complete her internship at Scrub Island Resort. Kayleigh then moved on to work at both TripAdvisor’s top-rated restaurants in Tortola – Brandywine Bay & The Dove. Kayleigh stays true to her BVI roots and uses local produce as much as possible. Supporting local farmers and fishermen is an integral part of her cooking philosophy. “No fuss food” is how Kayleigh describes her food.
About Brandywine Estate Restaurant:
Located on Tortola’s southern coast and perched on the hillside with sweeping views overlooking the channel, Brandywine Estate Restaurant stands an impressive structure with its beautiful, vaulted terrace, which enjoys the cooling sea breezes. Recently redecorated with crisp blue and white linens for a wonderful Mediterranean bistro experience with Gallic flair.
For more information, call: (284) 495-2301 or e-mail: email@example.com