TUNA MOJAMA WITH HOJIBLANCA OLIVES POWDER BY RODRIGO VELAZCO
- 1 lb Hojiblanca olives
- 4 lbs Yellowfin tuna
- 2 lbs Kosher salt
- 4 each Lemon
- 1 cup EVOO
- 1 cup Marcona almond
STEP BY STEP INSTRUCTIONS
For the dehydrated Hojiblanca olive
Pre-heat your oven to 200°. Spread dry olives in a baking pan, layered with parchment paper, and place in the oven for 24 to 48 hours. The olives will become wrinkled and crispy.
For the salt crusted potatoes and oven blistered tomatoes
Place all the salt in a mixing bowl and micro-plane the zest of one lemon. Mix that thoroughly with ½ cup of hojiblanca olive juice. Place raw tuna and coat it in the salt mix—the salt should cover the fish entirely.
Wrap in plastic wrap and place in the refrigerator for 48 hours.
Slice Tuna Mojama thinly—about ¼ inch—and place on a plate.
Cover cured fish with EVOO and a squeeze of lemon juice.
Proceed to micro-plane marcona almonds and dehydrated olives on the top, almost covering the fish entirely, and it will be ready to enjoy.
CHEF RODRIGO VELAZCO
Chef Rodrigo Velazco was born in Caracas (Venezuela), with an unparalleled culinary background, chef Velazco merges his South Americans roots with a deep passion for local ingredients.
Before moving to Charlotte, chef Velazco acquired extensive experience working in Miami with Chef Phil Bryant, nominated for the James Bear award. In addition, he was sous chef of the contestant of "Top Chef" Jeff McInnis. Already in Charlotte, he worked at Vivace restaurant, where he was the executive chef. It was there when he began to truly submerge in the gastronomic scene of the city. Currently, he is the cuisine chef of Evoke restaurant.
With 7 awards in its first year of opening, including Best Steakhouse, Best New Restaurant and named one of the 10 best restaurants by Charlotte magazine, Evoke is proud of their creative kitchen in a unique and modern environment.