Tuna Carpaccio

with Truffled Tamari, Calabrian Chilis, Kumquats and Scallion Oil

By Capt./Chef Brian Sabarese

INGREDIENTS

1 pound fresh sushi-grade tuna

1 cup Tamari soy

½ cup White truffle oil

1 tablespoon Calabrian chilis, stemmed and finely chopped

12 Kumquats, seeded and thinly sliced

1 Bunch scallions

¼ cup Sliced Scallions

1 tablespoon Pink peppercorns

1 quart Canola oil

Sea salt

Cut tuna into small cubes. Use and 8-inch tortilla press. Cut parchment paper to fit on each side of the tortilla press and put a piece on the bottom half of the press. Evenly divide the tuna into four portions. Place cubes in a circle around center of press, cover with parchment and press the tuna evenly to edge of press. Remove and place on a 10-inch  plate, place in refrigerator. Repeat with rest of tuna.

Mix tamari and truffle oil in squeeze bottle.  Place scallions and canola oil into blender, blend. Place in squeeze bottle.

To assemble, take the four plates of tuna out of the refrigerator. Shake tamari and soy mixture vigorously and spread on tuna. Add chilis, kumquats, scallions. Top with sea salt, pink peppercorns, add scallion oil around edge of tuna.

CAPT./CHEF BRIAN SABARESE

Brian started fishing with his dad when he was 7 on the Brian Song and has fished from Manasquan to Cuba, fishing tournaments with his dad and becoming a captain at 17. Brian has been cooking just as long, learning the craft during summers with his grandparents in Germany.
At 20 he got started in the restaurant business, and in 2013 he and his brother Paul opened The Arlington in Ship Bottom, Brian running the kitchen while Paul ran the front of the house. Last year Brian bought a 32 Yellowfin to get back to fishing, and he heads out every chance he gets.