Page 9 - Duval's E-news Magazine May 2019

Chef Nils Tarantik grew up absorbing diverse cultural backgrounds—born in Enfield, England to a Swedish mother and German father that encouraged him to taste and enjoy the culi- nary dishes of the world. Growing up watching both his Mormor (grandmother) and mother
in awe as they created European classics, he was exposed to novelty cooking styles and embraced various worldly flavors/cuisine. Their motto: “Try it once, and then you can say you don’t like it.”
After attending Johnson & Wales University and then working for several years, Chef Nils joined the team at Duval’s Fresh. Local. Seafood. at the end of 2012. The man’s been staying busy and heating up multiple kitchens around town ever since—having developed and expanded the menu at Duval’s, while maintaining the focus of sourc- ing local produce and fish from our region. And most recently, he jumped on the opportunity to expand with his partners of American Dreams Restaurant Group, by hungrily adding PBn’T and then Element to their diverse portfolio.
Being able to switch hats from a casual hangout for pizza, burgers and tacos, to the upscale dining of a modern Mediterranean grill only emphasizes how multifaceted this versatile flame thrower is.
Method of Preparation:
1) Season the outside of the tuna loin
thoroughly with the blackening spice.
2) In large pan over high heat, bring
blended oil to temperature.
3) Place the tuna loin in pan and sear
on all sides for 30 seconds.
*Make sure your kitchen is well ventilated,
as the tuna will create a lot of smoke
and spice into the air which may make
you cough.
4) Dice the tuna into 1/4 inch pieces,
and place into metal bowl.
5) Add the remaining ingredients to the bowl.
6) Toss through to incorporate completely.
*Tuna salad can be served in a tortilla
as a wrap with shredded cabbage.
*Tuna salad can be served in a fried
tortilla bowl with crispy tortillas
as an appetizer.
Serve with Ice Cold Dos Equis/Tecate Beer
or Crisp Pinot Grigio
Cheers,
Chef Nils
Spice Rubbed Tuna Salad
Yield: 1 Quart
Ingredients:
Quantity Measurement
Ahi Tuna 24 oz.
Blackening Spice 2 oz.
(adjust according to desired heat levels)
Corn
Poblano Pepper
(finely diced)
Red Bell Pepper
(finely diced)
Cilantro
(finely diced)
Parsley
(finely diced)
Lemon Zest
Yogurt
Sour Cream
Mayo
Salt taste
Pepper taste
8 oz. 4 oz.
4 oz.
2 oz.
2 oz.
2 each
4 oz.
2 oz.
2
oz.