Flat Earth Recipe
Carpaccio of Summer Melons with Peach Gastrique, Szechuan Peppercorns and Konbu Cured Ahi Tuna.
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Ingredients
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Carpaccio and Gastrique
Method
Preparation and Assembly
- 1
Prepare the Melons
Using a melon baller or sharp knife, create thin slices or balls from the summer melons. Arrange them on a serving platter in an overlapping pattern.
- 2
Cure the Tuna
Slice the Ahi tuna into thin sashimi-style slices. Lay the tuna on top of the melon carpaccio. Sprinkle with salt, black pepper, and crushed Szechuan peppercorns.
- 3
Make the Peach Gastrique
In a saucepan, combine chopped peaches, sugar, and rice vinegar. Bring to a boil, then reduce to a simmer and cook until the peaches break down and the sauce thickens, about 15 minutes. Strain the mixture to remove solids and allow to cool.
- 4
Add Konbu Flavor
Soak the konbu sheet in water for about 30 minutes, then chop finely and sprinkle over the carpaccio for umami flavor.
- 5
Finish the Dish
Drizzle the peach gastrique over the melon and tuna carpaccio. Finish with a drizzle of olive oil and additional Szechuan peppercorns if desired.
