All of the tuna that comes to Post Ranch is the highest quality available - but what we served over the weekend was simply exceptional. The top of the loin was firm and bright red, fading into a perfectly marbled belly. This marbling is more common in the winter months, but can occasionally be found other times of the year. The additional marbling in the meat gives a decadent texture and smooth flavor that quickly takes on herbs and other aromatics.
For Saturday night's amuse bouche I trimmed the marbled portion of the loin and marinated it with white miso and honey before charring it rare on the grill. We served the sliced toro with yuzu-white soy pickled cucumber, wasabi mousse and red shiso from our garden.
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