OCEAN WISE YELLOW FIN TUNA TOSTADA
Serves 10 people as an appetizer
Preparation time is 3hr
Ingredients
500g fresh single origin, organic, non GMO corn, masa 1.5 litre grape seed oil
500g yellow fin tuna “ocean wise”
2 avocados
250g chipotle paste
1 egg yolk
100 ml lime juice
1 leek
10g charcoal powder
1 bunch flowering cilantro
300 ml light Tamari soy sauce
Salt to taste
TOSTADA
Heat 1 litre of oil in a large sauce pan to 325.
Form 15g balls of the masa dough and use tortilla press to form them.
Once formed fry them one at a time spooning hot oil over until Holden and crispy. Set aside on paper towel for plating.
SMOKED LEEKS
Wash and thinly julienne the white part of the leek. In a bowl drizzle with oil, charcoal powder and salt. Spread on a baking tray and put in a warm oven to dry untill crispy
CHIPOTLE AIOLI
Add the egg yolk, 50g lime juice, and slowly whisk in 500ml grape seed oil untill a smooth mayo has formed. Then combine with the chipotle paste. Reserve in a squeeze bottle.
PLATING
Thinly slice round pieces of Tuna. Place a drizzle of the chipotle aioli onto the tostada. Then cover with tuna. Brush the tuna with a mixture of 50/50 lime juice and Tamari. Using a mandolin slice the avocados and cut them into circles to make little flowers. Finish with the smoked leeks and flowering cilantro.
Chef Paul Moran originally from Kelowna, British Columbia, Red Seal certified, fluent in both French and English with a passion for ingredients, connecting with his surroundings and cooking to please and peak the interest of clients.
Chef at K2 Heli Ski Lodge, Nakusp, BC
2013 Winner of the first annual Hawksworth Young Chef Scholarship award, judged by Canada’s top chefs at a national level
2013 Invited chef for BON APPETIT BANFF at the Juniper Hotel and Bistro, Banff
2012 – 2013 Restaurant consulting at TABLE in Paris and SOURCE in Vancouver.
2010-2012 Executive sous chef, restaurant SATURNE (Omnivore prize 2011&2012) Paris.
2009-2010 Tournant, restaurant LAURIE RAPHAEL Montreal.
2008-2009 Chef de Partie, HOTEL NEGRESCO Nice, France
2008-2009 Chef de Partie, JUMEIRAH BEACH HOTEL Dubai.
2004-2008 Junior sous chef, WEST Restaurant Vancouver.
S. Pellegrino Young Chef 2015 first selection of finalists for the 20 world areas.
Recipient of over 10 medals in Local and International Culinary Competitions. Including a Vancouver Rising Star gold medal.
Invited chef for SECONDS ARE FIRST. A dinner highlighting sous chefs of outstanding restaurants.
In attendance for Rene Redzepi’s MAD food camp 2011 and 2012,
Invited chef Omnivore Festival 2011 and 2012,
Bocuse Dor in 2010, Alba truffle festival in 2009
Co star for “Morel Episode” on Food Networks Glutton for Punishment food series.
Paul is an extremely passionate Traveler and Outdoorsman, who enjoys Mountaineering, Snowboarding, Tennis, Wine, Swimming, Farming, Fishing, Hunting and Foraging.
