Recipe Rundown: Executive Chef Fábio’s Signature ‘Zero Miles’ Tuna

New Executive Chef Fábio Fernandes is quickly establishing his presence on the island through decadent dishes at Zing Zing restaurant, drawing from a breadth of global flavors and decades of culinary passion to enhance and exemplify locally sourced ingredients. Among these new Zing Zing dishes is Chef Fábio’s signature ‘Zero Miles’ Tuna, which focuses solely on sustainable and seasonal local ingredients. Invite a little island flair into your kitchen by learning how to craft it yourself at home through the recipe below.

‘Zero Miles’ Tuna

Coconut Milk & Shado Beni Emulsion

Ingredients

10 ml neutral oil 
20 g shado beni or coriander/cilantro 
30 ml coconut milk

Directions

1. Blend oil and shado beni and strain.
2. Gently mix the shado beni oil into the coconut milk. 
3. Spoon onto center of plate.

Mango Gel

Ingredients

100 g mango
1 g agar-agar

Directions

1. Peel the mango and blend into a juice.
2. In a medium pot, bring the mango juice to a boil.
3. Add agar-agar and whisk quickly until dissolved.
4. Set in the fridge until gel sets.
5. Blend until smooth.
6. Plate in small dollops around the perimeter of the plate.

Local Sorrel & Ginger Gel

Ingredients

30 g of sorrel (if unavailable, may substitute rhubarb)
5 g of ginger
1 g agar-agar

Directions

1. Clean sorrel and ginger and blend into a juice.
2. In a medium pot, bring the sorrel and ginger juice to a boil and let it sit until room temperature. 
3. Follow steps 3-6 for Mango Gel above. 

Pumpkin Purée

Ingredients

10 g onion
100 g chopped pumpkin
1 garlic clove, smashed
Salt & pepper to taste
Drizzle of olive oil 
15 g melted unsalted butter

Directions

1. Preheat oven to 180ºC/350ºF.
2. Wrap all ingredients (except butter) in foil and bake for 20 minutes.
3. Add melted butter and blend until creamy.
4. Plate in dollops around the plate and atop the coconut milk & shado beni emulsion.

Tuna Tataki

Ingredients

120 g fresh, sushi-grade tuna
200 ml water
6 g salt
Olive oil, for searing

Directions

1. Blend water with salt.
2. Brine the fish by placing in salt water for 20 minutes.
3. Remove and dry.
4. Sear in a hot frying pan for 12 seconds on each side.
5. Place in the center of the plate, atop the coconut milk & shado beni emulsion.

Green Crust

Ingredients

20 g shado beni or coriander/cilantro
20 g dried coconut (peeled & grated, dried for 24 hours)
20 g chopped West Indian almonds (or other nut of choice)
20 g dried ginger
Drizzle of olive oil 

Directions

1. Chiffonade or thinly slice the shado beni/coriander
2. Mix all ingredients together.
3. Place the crust on the seared tuna once plated.

Tuille

Ingredients

32 g melted unsalted butter
32 g icing sugar 
1 egg white
22 g all-purpose flour

Directions

1. Preheat oven to 180ºC/350ºF.
2. Mix all ingredients together.
3. Set on a silpat baking mat.
4. Bake for 7 minutes.
5. Place atop the crusted tuna.