We all know summer is all about the watermelon – but how many different ways can you really make it different? We’re adding one more preparation to your repertoire in the form of pickled watermelon radish slaw. We sat down with Executive Chef Elgin Woodman to see her thought process behind one of her mini plates – Coriander Cured Tuna Pastrami with Pickled Watermelon Radish Slaw and Avocado Puree.
This recipe is really an infusion of three diverse cultural flavors. The Watermelon radish slaw involves a pickling process inspired by Asian food culture. The rub used on the cured Tuna is composed of special Mediterranean spices for a slight “kick”. Finally, the Avocado Cream sauce adds a signature Latin layer of culture. The resulting dish is a blend of freshness and flavor profiles representing the diversity of the region. Additionally, this dish has a multitude of ways to be presented above and beyond just a mini plate. Appetizers, antipasto stations, small plate courses, salads and so many more food styles could benefit from this fresh dish. As an added benefit, this is a wonderful way to add proteins to antipasto stations where red meats and pork are not an option.
Nothing beats having top quality components to savor during an event, and this creation made sure to deliver. This is a critical component to the Home Cured Tuna with Watermelon Radish Slaw. The production of it begins with buying the freshest tuna and curing it two days prior to your event. When the tuna is finished curing, our culinary team cleans the rub and re-wraps it for event delivery. The tuna remains uncut until just before service to maintain freshness and color. The slaw and avocado cream are also prepped and mixed onsite to ensure a crisp slaw and green avocado in every bite.
What are you waiting for?! Go get in the kitchen!
Still not convinced? Maybe poolside cocktails are more your style.