Being from Hawaii, ahi is one of my favorites and living here in Texas I have created a great combination using some local flavor. Always use the freshest ingredients you can find and don’t over work the natural goodness of something that is already great.

Recipe Ingredients:
1 Cup #1 Ahi Tuna
Ruby Grapefruit Vinaigrette
     3 Whole Ruby Grapefruit
     1 oz White Vinegar
     1 tsp Garlic
     1 tsp Shallot
     ½ Cup EVOO
Avocado
Fried Shallots
     1 Cup Shaved Shallot
     1 Cup Flour
     1 tsp Salt
Chive Oil
     2 cup Chive
     1 cup Olive Oil
6 ea Grapefruit Supremes
Micro Arugula

Method:

  1. Ruby Grapefruit Vinaigrette: Juice the grapefruit and reduce until thick, cool.  In a blender add the grapefruit juice, vinegar, garlic, shallot, salt and pepper to taste and blend.  Slowly add the olive oil to the mixture until emulsified.
  2. Chive oil: Blanch chives and cool.  Combine ingredients in blender.  Blend for 3 min and set aside.
  3. Fried Shallots: Add Shallot and salt to flour and toss until completely coated.  Strain any excess flour and fry until golden brown.
  4. Ahi Tuna: Cut Tuna into ½ inch cubes and put into a mixing bowl.  Add Vinaigrette and mix until evenly coated.  
  5. Place in ring mold on center of plate, garnish with avocado and grapefruit Supremes. Decorate plate with chive oil, arugula and fried shallots.

 

From the Chef:
Being from Hawaii, ahi is one of my favorites and living here in Texas I have created a great combination using some local flavor. Always use the freshest ingredients you can find and don’t over work the natural goodness of something that is already great.

 

CHEF BIO:

JONATHAN GELMAN
Executive Chef, The Driskill Grill, The Driskill Hotel
 
For more than 20 years, Chef Jonathan Gelman has cooked at some of the country's most luxurious hotels, resorts and wineries. After graduating magna cum laude from the California Culinary Academy in San Francisco, Chef Gelman clinched his first five-star experience, first as pastry sous chef and later became sous chef under Three-Star Michelin Chef Boris Keller. From Chef Keller, Gelman began to hone his skills in French cuisine and culture that continue to inspire his cuisine.

Currently, as executive chef for The Driskill Hotel, Gelman oversees and directs all of the hotel's culinary programs. Prior to joining The Driskill, he most recently served as executive chef for an AAA Four-Diamond luxury resort and spa in Arizona.

"The style of my food reflects exquisite contemporary American cuisine with French and Mediterranean influences," says Chef Gelman. "I focus on locally-grown products, seasonal ingredients, impeccable presentation and cutting-edge menu choices to create a truly memorable dining experience."