2.) Coriander crusted yellowfin tuna with Sichaun apples and bacon balsamic brown butter, served at Canoe Atlanta in Atlanta, Georgia.
“The guest response has been positive. They seem to enjoy the combination of the sweet apple with a little heat, the slight smoke from bacon and the acidity from the balsamic. It all is balanced with the meatiness of the yellowfin tuna,” said Matthew Basford, executive chef of Canoe Atlanta. The crust is a mixture of coriander, black pepper and salt. The Sichuan apples are compressed with a gin, apple cider and Sichuan pepper juice, and then sautéed with butter-braised radish and sugar snap peas, with the addition of fermented chilies.
