(Originally published September/October 2023)
By Ruben Hernandez, Executive Sous Chef, Burlews Seafood & Steak
INGREDIENTS
1 cup white rice
1 cup yellowfin tuna (cubed)
2 tablespoons soy sauce
½ cup cucumbers, julienned
½ cup mango, julienned
½ cup carrots, julienned
¼ cup sliced avocado
2 tablespoons spicy mayo
1 teaspoon toasted black and white sesame seeds
METHOD
Prepare white rice, prior to taking it off the stove, add 1 tablespoon cilantro and ¼ cup of fresh lime juice. Place rice in center of plate or bowl. Cube yellowfin tuna and place in mixing bowl, mix well with soy sauce and use a cylinder mold to mount tuna on top of cilantro rice. Julienne cut cucumbers, mango, carrots and avocado. Place cucumbers, mango, carrots and avocado around the tuna in a clockwise pattern. Drizzle spicy mayo in a zig-zag pattern on top of the tuna in the center of the bowl. Sprinkle toasted sesame seeds over tuna and rice and serve.
Burlews Seafood and Steak of Keyport, New Jersey, is a family-owned and operated business established in 1935. It is the only restaurant in the area with waterfront-view dining. Burlews sources locally caught seafood from major fisheries in Central and South Jersey, and has developed into true “Pioneers in the Seafood Art.” Using only the freshest ingredients available, Burlews has exceeded dining expectations for almost 100 years. One of the best kept secrets in Monmouth County, Burlews delivers consistent high quality food with attentive service and one of the best waterfront views on the Jersey coast, with multi-level outdoor dining, multiple bars and a private banquet room.
Executive Sous Chef Ruben Hernandez has been perfecting his craft of flavor-filled decorative dishes for the last 10-15 years. Chef Ruben has been working at Burlews Seafood & Steak for the past 8 years, establishing himself as one of the top-rated chefs in our area. He is a resident in the Keyport area and enjoys expressing himself in the colorful dishes he creates. Chef Ruben is a firm believer in the notion that guests eat with their eyes first, and takes pride in creating “food art” with unique layouts and inspired garnishes that make the dishes pop with color. Working in a completely scratch kitchen allows Chef Ruben to develop a variety of plates, combining a multitude of colors and textures mixed with high-end proteins to create the ultimate eating experience.
