“It’s the classic version, but we roll it much thinner, so the tuna won’t overcook. It has to get very crispy very fast.”
“The porcinis were traditional, but we decided to add spinach both for flavor and to add another protective layer, a heat barrier, to keep the tuna nice and rare.”
“This is yellowfin number one. The deep red color tells you that it’s firmer, fresher, more of a sushi-grade fish. It’s much less fatty than, say, tuna belly. That’s why the foie sauce is there, to give it a richer mouthfeel.”
“The duxelles don’t always register as mushrooms visually; these add a recognizable image and give the dish a little more substance.”
“This modern-day beurre rouge sauce is essentially a reduction of red wine and port, finished with a lot of butter. It’s very acidic, which contrasts with the richness of the foie sauce.”
“We took the liver out of the Wellington package but put it back on the plate as a sauce. This is a straight foie sauce, foie fat emulsified with butter. That classic foie flavor just happens to go perfectly with tuna.”