TUNA WITH HOJIBLANCA SAUCE AND ROASTED PEPPERS BY JESUS NUÑEZ
- 3.50 oz clean Tuna
- A red, green and yellow pepper
FOR HOJIBLANCA SAUCE
- 3.50 oz Olives
- Half lemon juice
- 0.90 oz honey
- A spoon of soy sauce coffee
- Half spoon of hot pepper sauce
STEP BY STEP INSTRUCTIONS
Crush all ingredients together.
Roast the peppers, peel them, remove seeds and cut them into thin strips.
Mark the full piece of tuna with salt and pepper and cutting it into steaks.
Put the olive sauce on the plate, make lots of roast peppers, put tuna steaks and finish with olives pieces.
CHEF JESÚS NÚÑEZ
This Spanish chef is currently the Corporate Chef for Mangia Restaurant Group, where he oversees culinary operations for the company’s Manhattan locations.
Having arrived on the New York culinary scene nearly four years ago, Chef Núñez, described as the “Spanish enfant terrible,” by New York Magazine, brought his unique culinary vision and artistic style to the Upper West Side with his restaurant Gastroarte (fka Graffit). Here Chef Núñez earned the distinction of “Key Newcomer” in the Culinary Innovator category of the 2012 Zagat Guide.
Chef Núñez has since been featured in numerous publications, blogs and Web sites. He has also made appearances on the Food Network’s “Iron Chef America,” FOX’s “Good Day New York,” CBS’ “Tony’s Table” segment, as well as on CNN and NBC.