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Poached Tuna Montadito

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Chef Eric Stagl, the Executive Chef at Barcelona West Hartford, shares a new recipe after returning from a trip to Spain.

Poached Tuna Montadito (open faced sandwich)


8 oz tuna
8 ramps
4 tbs paddle fish caviar (you can use any type of caviar)
8 brioche buns (you can use any type of bread)
1 lemon zest
2 bay leaves
1 orange zest
1 anchovy
¼ cp of parsley
¼ cup of cilantro
1 shallot
1 Tbs lemon juice
Olive oil

1. Poach tuna in olive oil, orange zest, lemon zest and bay leaves
2. Lightly poached tuna
3. Grill ramps and prepare chimichurri by chopping parsley, cilantro, ramps shallot, anchovy and adding lemon juice
4.Grill brioche buns
5. Take poached tuna and place in bun and add chimichurri sauce and caviar



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