FEATURED BLOSSOM VINEGARS RECIPE
Featuring Blossom's Cherry Vinegar.
Albacore Tuna Escabeche
4 oz Cherry Vinegar1 Smashed Garlic Clove
1 Sprig of Fresh Savory
2 Tablespoons Olive Oil
Water (1-2 tablespoons)
Albacore Tuna
To make the "escabeche pickle" mixture mix together the cherry vinegar, the smashed garlic clove, savory, olive oil and water. set it aside.
Slice your tuna into small 1/2 inch pieces. season with salt and pepper. on a hot grill, sear the tuna on one side only. do not cook the tuna through!!!
Slide seared tuna into the room temperature "escabeche pickle" mixture. Let it sit for 5 minutes or so. Then, remove the fish from the pickle mixture.
Serve over warm salad of cranberry beans, trevisio, guanciale, butter, white wine and fresh thyme leaves.
Recipe Courtesy of: Chef Gregory Perrault
June Restaurant, East Burnside, Portland
Raised by a farming family in the Yakima Valley of Washington, Chef Gregory Perrault has inherited a unique understanding of the produce, fish, game, and livestock of the Pacific Northwest.
Using his sense of this region and its seasons, Gregory uses Old World European cuisine as inspiration to develop menus that evolve over time.
Using his sense of this region and its seasons, Gregory uses Old World European cuisine as inspiration to develop menus that evolve over time.
ABOUT THE CHEF
Chef Gregory Perrault
June Restaurant, East Burnside, Portland
Chef Gregory Perrault
June Restaurant, East Burnside, Portland