Chef Lorenzo Loseto, who took home the gold medal in the 8th annual Canadian Culinary Championships, prepares his winning dish.
Peppercorn Mayo
Emulsify ingredients below:
- ½ L vegetable oil
- 5 egg yolks
- 1 tsp Dijon mustard
Add:
- ½ lemon, juiced
- 1sp green peppercorn, crushed
- ½ tsp black pepper, crushed
- Salt to taste
Carrot Relish:
- ¼ cup Radish, diced
- ¼ cup Carrot, diced
- ¼ cup Fennel, diced
- ¼ cup Pear, diced
- ¼ cup Celery, diced
- ¼ cup Pistachio, toasted
- ¼ cup cooked Yukon potatoes, diced
Mix with Tarragon Vinaigrette
Tarragon Vinaigrette:
- ¼ cup shallot
- ¼ cup tarragon
- ¼ cup pickled ginger
- 1 tsp fennel, toasted
- 1/8 cup chili
- ¼ cup Dijon mustard
- 1/2 cup olive oil
- ¾ cup yuzu juice or ½ cup lemon juice
- Salt/pepper to taste
*Blend in blender
Ahi Tuna
- 4 3oz fresh ahi tuna loin
- Salt/Pepper
*Sear for 10 seconds on each side
*Keep rare, slice and serve