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Red Chili Vinaigrette


Makes 1 cup

1/4 cup champagne vinegar
3/4 cup red-chili oil
Kosher salt and freshly ground black pepper
Pinch of red-chili flakes

Place the vinegar in a small bowl and drizzle in the chili oil, whisking until incorporated. Add the salt, pepper, and chili flakes, and blend well.

To serve, slice each piece of tuna about 1/8 inch thick, using a very sharp knife or an electric knife. Make mounds of cucumber slices on 4 chilled plates and surround them with 3 or 4 slices of tuna. Drizzle the red-chili vinaigrette around the tuna.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.