Tuna Nachos from Atlantic Beer & Oyster Company

Tuna Nachos

• 3.5oz Chopped Tuna

• 2oz quac

• 2oz Pico

• 1oz Cucumbers

• 1oz Pineapple Remi

• .5oz Soy

• 3oz Wontons

EDAMAME GUACAMOLE                                                               

 

INGREDIENTS

PROCEDURE

 

  • 4 oz                Edamame (Shelled & Frozen)
  • 4 oz                Avocado
  • 1 oz                Tomato (De-seeded, Small Dice)
  • 0.5 oz             Red Bell Peppers (Small Dice)
  • 0.5 oz             Yellow Bell Peppers (Small Dice)
  • 1 oz                Red Onion (Small Dice)
  • 6 grams          Jalapeno (Brunoise)
  • 0.5 each          Lime (Juice and Zest)
  • 2 grams          Cumin
  • 2 grams          Paprika
  • 1 gram            Chili Powder
  • Salt & Pepper

 

  • In medium saucepot, cover Edamame with water and bring to a boil. Cook until edamame is soft and cooked through. Drain, mash slightly (enough to still have some texture) and cool.
  •  Combine all ingredients in bowl, mixing by hand to ensure perfect consistency
  • Season with Salt & Pepper to taste
  • Have Chef/KM taste to approve flavor profile
  • Label & Date, Store properly in walk-in or line cooler

 

HINTS / NOTES & ADJUSTMENTS

  • Make sure to only use ripe Avocados
  • Only prep enough to make it through 1-2 days. Avocado will oxidize quickly.
  • All items except avocado may be prepped in advance

PINEAPPLE REMOULADE                                                              

 

INGREDIENTS

PROCEDURE

 

  • 3 Cups                Mayo
  • .25 each              Red Onion
  • 2 each                 Oranges (Zest & Segments)
  • .5 each                Lime (zest)
  • .5 each                Lemon (zest)
  • __ oz                   Paprika
  • __ oz                   Garlic Powder
  • __ oz                   Onion Powder
  • 2 cups                 Charred Pineapple
  • Salt & Pepper
  • Sriracha
  • Honey (Optional)

 

  • Remove skin and core from Pineapple, char over flame until a nice crust develops. (Not a charcoal briquette, but thoroughly charred!)
  •  Zest Oranges, saving zest, then take rind off and segment
  •  Add all ingredients into robot coupe and puree until smooth
  • Season with Salt & Pepper and Sriracha to taste
  • Get taste approval from Chef/KM
  • Label & Date, Store properly in walk-in cooler

 

HINTS / NOTES & ADJUSTMENTS

  • Pineapple may not be as sweet as desired. Add small amounts of honey until taste profile has been achieved
  • Puree until sauce is acceptable consistency for use in squeeze bottle

WATERMELON PICO DE GALLO                                                 

 

INGREDIENTS

PROCEDURE

 

  • 5 oz             Watermelon (Medium Diced)
  • 2 oz             Red Oinion (Small Diced)
  • 2 oz             Red Tomato (Small Diced)
  • 15 grams     Yellow Bell (Small Diced)
  • 4 grams       Jalapeno (Brunoise)
  • 4 grams       Chopped Clinatro
  • 0.5 each       Lime (Juice and Zest)
  • Salt & Pepper

 

  • Combine all ingredients in mixing bowl.
  • Season with Salt & Pepper to taste.
  • Let pico stand for 15 min allow flavors to combine
  • Taste again, adjust if needed
  • Have Chef/KM taste for approval, label & date, store properly in walk-in cooler

 

HINTS / NOTES & ADJUSTMENTS

  • Watermelon may not be as sweet as desired (Out of season they tend to be). If so, add agave nectar until sweetness profile is achieved
  • Shelf life of 2-4 days. Prep accordingly.