Tuna carpaccio, Vail Mountain-style
Vail, CO Colorado
VAIL, Colorado –A few weeks ago we put out a call to Vail Valley chefs for their favorite recipes using the abundant-at-the-time Palisade peaches. Game Creek Club’s Executive Chef K. David Clawson happily obliged us and sent in his recipe for Ahi tuna and peach carpaccio and we thank him for it. Unfortunately, the story got put on hold due to some unplanned sick days (aren’t they always) and we’re just getting the chance to run this. You might discover some of the last Palisade peaches in the market if you’re lucky, and if not, the California variety will work too.
The folks at Cut! in Edwards carry sushi grade tuna and can order in No. 1 sushi-grade Ahi if you ask nicely (970-926-3007).
1 pound Ahi tuna, No. 1 sushi grade
2 each Palisade peaches
1 ounce fresh truffles (substitute truffle oil or peelings if you can’t find fresh)
1 ounce Grape seed oil
4 ounces Mache or arugula greens (available at City Market)
1 ounce pickled ginger
2 ounce Reggiano Parmesan cheese
2 ounces micro wasabi greens (you can substitute pea sprouts)
1 poached egg
1 tablespoon dijon mustard
1 lemon, juiced
4 ounces Grape Seed oil
1 ounce Extra-virgin olive oil
1 ounce White truffle oil
Salt and white pepper to taste
For the tuna:
Trim Ahi round, roll in plastic wrap and freeze half frozen. Lightly use grape seed oil to lubricate each plate. Slice four ounces of raw, half-frozen Ahi thinly and place on each oiled plate. Slice peaches the same thickness and place in-between slices of Ahi. Toss greens, truffles, pickled ginger in extra-virgin olive oil and season with salt and pepper. Place greens on the Carpaccio and add thinly sliced parmesan.
Place poached egg, Dijon mustard and lemon in food processor and blend for two minutes. Slowly stream in oils creating an emulsion. Adjust to sauce consistency with water. Season with salt and white pepper.
Drizzle truffle aioli to finish plate.