Tuna Tartare with goat cheese
(This is really simple to make and the ingredients are really everywhere to be found)
For 2 people:
- 10 oz of ahi tuna.
- 4 oz of fresh goat cheese
- 1 shallot
- 1 tomato grape
- 1 bunch of chives
- 2 eggs (quail if possible)
- 1 table spoon of soja sauce
- 1 table spoon of lemon juice
- 4 table spoon of extra virgin olive oil
- Salt & pepper
- garnish of seasonal mixed green salad
Cut the Ahi Tuna into little cubes, cut the tomato into cubes. Combine the chopped shallots, chopped chives, salt and pepper, extra olive oil, fresh lemon juice, soy sauce with the Ahi Tuna and the tomato cubes. A little baby Arugula salad on the side with toasted baguettes should make an easy salad.
About Philippe Chevalier:
Born in Vendee, France Philippe Chevalier grew up in a world where the appreciation of good food was a natural part of life. He began to train full time in the culinary arts at age 14. Graduating first in his school, Philippe headed to Paris where he was offered a position at the acclaimed Maison Prunier.
After completing his military tour he continued his career, developing his skills at renowned Michelin rated establishments throughout Paris. He achieved the post of Executive Chef at the young age of 27.
Since leaving Paris, Philippe has enjoyed an award winning career heading kitchens in St. Tropez, St. Barthelemy, French West Indies and San Francisco. He was honored to receive Diablo Magazine's Best Chef of the Bay Area award in 2003 for his work at La Salamandre in Danville.
Chef Chevalier finds true joy in sharing his talents and passion for good food and wine with family and friends. He is so pleased to welcome you to CHEVALIER Restaurant, the culmination of his years of experience and joie de vivre.
In 2004, San Francisco's Best French European Restaurant, Chez Papa, SF Examiner
2003, Best of the Bay Area - Chef, Diablo Magazine, July 2003
2002, Best Restaurant, Food Awards, Diablo Magazine, 2002Recipe(s):