LifestyleSonoran Living


Bourbon & Bones Executive Chef Kevin Wemlinger prepares tuna tartare

Posted at 7:46 AM, Sep 05, 2018
and last updated 2018-09-05 14:34:37-04

Bleu Cheese Stuffed Medjool Dates
4oz Medjool Dates        
4oz Bacon    
4oz Bleu cheese    
1 T Banyuls reduction
1 T Micro greens
1 oz Almond puree    
1oz Almonds           

1.    Stuff dates with bleu cheese and wrap with bacon
2.    Once dates are stuffed and wrapped, put into a 500-degree oven for 6-8 minutes.            
3.    Once the bacon is caramelized, line the plate with almond puree and a small garnish of toasted almonds.            
4.    Line the dates on top of the puree then drizzle the banyuls reduction over the top.         
5.    Garnish with micro greens.        

Tuna Tartare
3oz Sticky rice
1 tsp Cilantro        
1 tsp Sambal        
1 tsp Sliced Green Onion     
1/2 tsp Sesame Oil
1/2 tsp Ginger minced
1/4 each Avocado
1/8 each Cucumber strip
1oz Teriyaki sauce
1 T Micro greens
1 tsp Black sesame seeds

1.    Put sticky rice in a round mold. Press down firm around the edges.    
2.    In a small mixing bowl put in the tuna, cilantro, sambal, green onion, sesame oil, and ginger. Mix well.        
3.    Add the tuna mixture on top of the sticky rice while stile using the round mold, press down firm.
4.    Place the quartered and sliced avocado on top of the tuna.        
5.    Drizzle the teriyaki over the top in the design you prefer. Garnish with black sesame and micro greens.