Tuna Tartare & Lox Bagel

Hey everyone and welcome back to my channel. Today I'm going to walk you through two different recipes starting out with this beautiful tuna tartare and finishing it with a beautiful cured salmon bagel that is one of my favorites. On that same note I'm going to be focusing a bit more on my creative process throughout the video with a helping hand from my sponsor Chromebook. So let's dive in. All right so first up I wanted to give you a glimpse of how my mind thinks when I start to map out a recipe and I have to be completely honest the quick note-taking capability paired with a really high quality stylus from the Chromebook was amazing and very easy for me to figure out what I wanted to do next in my recipe design. Funny enough I actually used a highlighter tool to make the contrasting pink red and lighter textures of the tuna loin and belly. Also I started to play around with the pressure sensitivity when thinking about how I could sauce the plate or maybe even use a smearing technique and it really lended a hand in the finished aesthetic of the plate. I didn't have the sauce on the plate during my intro so you'll have to keep watching to see how that turns out. So once I figured out what I wanted to do for the most part it was time to start prepping everything out so here I have a beautiful tuna loin that still has a good portion of the belly on it. So first up I'm going to slice off the sinewy portion of the loin just because that can be a bit chewy and then begin to carefully slice and dice it all up. As a side note just make sure you have a damp cloth on hand to wipe down your blade otherwise it can become very sticky and ruin your cuts. After all the tuna is diced up I'm going to add it to a small bowl and begin to flavor it with some sliced up Thai chilies, a drizzle of dark sesame oil, a nice sprinkling of Maldon salt, and finally a spoonful of mirin. I'll give this a good mix then set it in the fridge for about 30 minutes while I go sort out some of my garden herbs for the next step. As some of you guys know I love to grow fresh herbs because I tend to use quite a bit of them when I cook and store-bought herbs have a pretty bad shelf life plus they're pretty pricey so one of the things I loved about taking some herb inventory with the chromebook was again the very easy use of the document saving with google keep and note-taking with the fast stylus while moving around some of my workspaces whether it be the kitchen the garden or even my tractor plus I'm a visual and hands-on person so being able to physically write things down without anything getting muddy ripped or smudged up makes it much easier to be more streamlined and just focus on that next task at hand but after doing the inventory I actually realized that I had quite a bit more cilantro than I thought so it is back to the kitchen to finish up this tartare. All right so to plate this beautiful tuna tartare I'm going to use a large ring mold to set it up just to shape my tuna and I'm going to use another smaller ring cutter to evenly hollow out the center while keeping it relatively uniform. Next I'll add in the freshly picked garden cilantro just to make a nice little bed for my egg yolk and then after that I'm going to sprinkle a good amount of sliced young garlic greens on top I also picked that from the garden as well then some cracked black pepper and Maldon salt then finally the finishing touch that I mentioned earlier a few sweeps of lime turmeric crema to finish and that's it tuna tartare from start to finish. All right so for the next recipe I'm going to show you how to whip up some homemade cured salmon which is one of my favorite toppings for bagels so for this you want to make sure that you buy a really fresh piece of salmon usually whole fillets are the best for this since they've been handled less but make sure you hassle the seafood counter for it once you have a decent piece of salmon lightly trim the edges to get a uniform piece and take off any bloodline if there's too much this fillet was actually pretty perfect so I didn't really have to worry about that once the fillet is trimmed you can clean your board down and then you're going to chop up your herbs here I have some oregano cilantro thyme and fennel tops that I pulled from my herb garden once those are all sliced up you can add them to a bowl along with the salt and sugar. Next you're going to add in your lemon zest just to give this curing mixture a nice pop of citrus and then you're just going to stir it all together just to release some of those beautiful aromas sprinkle an even layer of finished curing salt onto a large plate or tray then you're going to gently lay the salmon fillet on top of it and coat the rest of the salmon with the mixture and then you're going to finish it off with a splash of vodka just make sure that the salmon is completely coated you know from top to bottom with this otherwise there'll be a little exposed piece that won't get cured but once it's all finished you're going to cover it with plastic or a cloth and allow this to sit in the fridge for at least four to six hours before slicing okay so here I have my cured salmon ready to go it looks very very delicious and I've already rinsed off the salt with some water and a damp cloth if you don't do this it can get a bit too salty so anyways I like to slice my cured salmon a little on the thick side but you can go as thin as your knife skills will let you but once the salmon is all sliced up toast up your favorite bagel mine is onion with a good spread of cream cheese and some sliced cucumbers top it with the beautiful cured salmon a few capers olive oil and a generous amount of cracked black pepper and that's it cured salmon from start to finish all right guys so the tuna tartare little egg yolk in the center I almost thought about curing the egg yolk which wouldn't be a bad idea especially after I did the cured salmon but anyways this looks really really good has that nice you know crudo raw flair to it that I love and then this bagel is probably my favorite type of bagel especially when it's like house made cured salmon and that vodka little flair helps as well cracked black pepper capers cucumber very simple I mean sometimes you can go crazy with like loading it up with red onions and uh you know scallions and lots of other fun things but very simple and just very clean flavors it's just kind of fun walking through the creative process being able to draw it out and map out kind of my plan from the get-go this is definitely an inspirational tool for for myself and just kind of being able to see a rough idea of what the finished product could be helps me work through the process a little bit aesthetically and it was it was really fun just to show you guys how I think ahead of time I'm going to dive into these tell you guys how um how they taste and go from there so this one has a nice little spicy touch to it and then I'm gonna break that egg yolk forgot the little right away you taste a little subtle hint of and the that dark sesame oil very balanced dish and extremely aesthetically pleasing I was really trying to figure out how I could recreate my design that I mapped out on the chromebook and this worked out perfectly just because there was a little bit of that tuna belly in there as well as that really nice beautiful dark you know almost red pink meat the loin and so you had that really beautiful contrast of the lighter pieces of tuna and the darker pieces with the egg yolk nice little yellow pop a little fresh pop of green as well and it was fun actually executing that now this was a little off the cuff um and it was because I had some really beautiful fish I bought some tuna recently and I bought the salmon a big beautiful um filet of salmon and I thought this was a great idea just to kind of play around with it and I utilized some of my garden herbs and it was fun being able to kind of go through those as I didn't even realize how many herbs I had until I did a full inventory list so that was kind of good to get through that and document it because there was like four or five varieties I didn't even realize I was growing all right let me taste this one of the big differences that I taste with um like house made or you know restaurant made uh lox as opposed to store-bought is that you get to slice it a little bit thicker so you get a I feel like a better mouthfeel and you can adjust the the salt level in it so it doesn't have to be so salty or smoky sometimes or smoked so you get this really beautiful clean kind of like fatty bite with the acidic capers and that herbaceous flavor with all those garden herbs and it just works perfectly with the bagel classic flavors these are just classic flavors done in a very homemade uh I guess rustic way and I love cooking like that hopefully you guys enjoyed the video this was a fantastic experience I had a lot of fun working with Chromebook and uh they have some really cool applications especially the notepad and just the portability of it I love kind of carrying it around I could talk to who I want to talk to when I want to talk to it's a beautiful big screen so it's really fun to run through the creative process with you guys just to give you a taste of kind of how my brain thinks so again I want to thank Chromebook for partnering with me on this video very fun and I had a blast just creating these things from scratch and showing you the grassroots process that I tend to have when I approach a recipe so hopefully you guys enjoyed the video if you did make sure you subscribe to my channel give this video a like comment down below for future video requests things you want to see on my channel obviously make sure you check the description box for equipment links and the ingredients that revolve around this recipe and more info about Chromebook and I will see you guys next time with another recipe later folks