ALTAMSH PATEL

THE PARK HOTEL MUMBAI

Risen from the rank of a Management Trainee to an Executive Chef in just a span of 9 years, Altamsh Patel has been actively involved in initiating diverse food fiestas around the globe, conducting various cookery shows and judges culinary competitions across the country and representing the Indian Culinary Team at the 2018 World Chefs Congress in Malaysia. Having established himself as a critically acclaimed chef, Altamsh has being honored with numerous awards and accolades, the Young Chef of The Year 2018 Award and Star Chef of India 2019. Altamsh brings along an illustrious nine years of professional experience in the industry, and focuses on the highest quality ingredients, creativity on the plate prepared with clockwise precision and abundant planning and execution.

TUNA TATAKI

by ALTAMSH PATEL

INGREDIENTS

Tuna 50g sashimi grade yellow fin tuna 20m l vegetable oil

Tataki sauce

50ml mirin 25ml ponzu 50ml soy sauce 3g ginger, grated 5ml goma oil

Garnish

15g hass avocado 4 pink radish slices 5g kizami wasabi 3 pea shoots 1 parmesan and sesame brittle 2 edible flower 3g white sesame seeds, toasted 10g caramelized onion

Method

In a small bowl combine all the tataki sauce ingredients and mix well. In a non-stick frying pan heat some oil, when the oil is hot, sear the tuna for 20 seconds on each side. When all sides are seared, remove from the heat and let it cool. Slice tuna into quarter inch pieces and arrange on serving plate, arrange all the ingredients as seen in the image above. While serving pour tataki sauce on top.