A New Recipe For Tuna

De Geronimo’s 22-year career has taken him to the world’s finest luxury properties and fine dining Italian institutions. The secret to his longevity lies in his innate ability to meld the foremost international techniques with time honored Italian culinary traditions, delivering chic, modern dishes bursting with timeless flavor. “Italian cuisine is not just another form of high-end cooking,” says De Geronimo. “It’s a rich, classical culture.”

Now, this experienced kitchen guru is bringing his immense talent and creativity to the Chinese mainland. “Exquisite presentation and rich flavors are hallmarks of Italian fare. There is a logical approach to ingredients and these coupled with constant advances in preparation methods will help you rediscover the true meaning of fine eating.”
In his spare time, de Geronimo enjoys driving, swimming and photography. His biggest joy, however, is exploring the wonderful world of gastronomy, experimenting with new cooking styles and letting his imagination run wild in his quest for culinary perfection.

The signature dish from Stefano de Geronimo:
Chilled thin slices of tuna Carpaccio mixed greens and watercress-salad fresh herbs oil Citronette

Preparation of the tuna:
460      gr. of red sashimy quality tuna loin
5          gr. freshl italian parsley
5          gr. fresh thyme
5          gr. fresh Rosemary
5          gr. fresh Basil  
2          pinch of fine white salt
2          soup spoon of japanies tomkatsu sauce

Have the Tuna loin in s perfect rectangular shape, prepare one by one the fresh herbs chopped and mixed toghether with the fine white salt.
If the tuna is chilled put the tuna in the freezer for about 30/40 minutes allow it to freeze on the surface.
Marinated the tuna loin with the tomkatsu sauce, on a flate tray distribuite the mixed fresh chopped herbs and roll in to it the tuna loin.

In a carefull manner avoiding to over heated with you hand the loin, wrapped in plastic film and preserved in to a freezer for at least 15 minutes before serving .

Preparation of the garnish:
100      gr. mixed mesculine lettuce (read oak, rocket salad , mitzuna, baby spinach )
20   gr. watercress lettuce 
30   gr. cucumber cubes about 1 cm size seeds less and skin less
15   gr. of salmon roe
2    ml. fresh squizzed lemon juice and extra virgin olive oil dressing with out salt ( because will decolor your salmon and your salmon roe)

Mix all the above ingredients toghether and used to top the tuna carpaccio once you are ready to serve.

Plating suggestion:
It always recommendable to use a flat plate in order to be more confortable to eat it .
at least 15/20 minutes before serving , take out the marinted tuna loin and let it rest before cutting it, once the center part is still chilled , with a very sharped knife cut slice around 1/2 centimeter wide and place slice one on top of eache in a consequential manner, try to avoid inconsistency in order to give a perfect shape to your dish .
On one side of the plate place the lemon marinated mixed lettuce and the watercress at this point place the marinated cucumber with lemon oil and the salmon roe from one side to the other one of the sliced carpaccio , using a soup spoon .
Decorate with some flavoured olive oil or balsamico salsa and serve .

This is a classical example of semplicity and great freshness flavous easy to prepare and very colorfull.