Food & Drink

September 23, 2011

South Florida Food and Wine Weekend Kitchen with Timon Balloo and Zonin Prosecco

Since we’re heading into the weekend I thought it would be fun to seemingly splurge on apairing. The recipe is courtesy of Timon Balloo of Sugarcane Raw Bar; Tuna Crudo, with Summer Melon & Serrano Chili. This light dish is perfect for a snack with cocktails before hitting the town or a light summer supper. The Tuna Crudo is a colorful dish; pretty to look at and full of flavor that can easily be prepared at home. The Asian ingredients can be found at your local Asian specialty store. We’ve paired the Tuna Crudo with Zonin Prosecco making this a sexy and exciting pairing but most importantly affordable. The look and sound of this pairing has extravagance all over it but actually is budget friendly. Zonin Prosecco retails for under $15 and is a likeable effervescent quaff. This off-dry wine (not dry and not sweet) is all-around appealing making it an easy choice to be stocked in quantity in your wine cooler.

Tuna Crudo: Yield 1 serving

Ingredients

4 oz. Yellowfin Tuna, thinly sliced
1 tsp. Serrano Chiles sliced
½ tsp. Villa Midori olive oil
1 tsp. Pickled Ginger finely julienned
2 tbsp. Watermelon, Cantelope, Honeydew, thinly sliced lengthwise
½ tsp. Rice wine vinegar
5 tbsp. White Soy
Micro greens, For garnish
Pinch of Sea Salt

Preparation: 
Thinly slice the tuna and lay onto a chilled plate. Place ginger, melon & Serrano over fish and finish with a drizzle of both sauces and garnish of oil & micro greens.








 
 

 
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