Today, on In the Kitchen with Galavante, we embark on a safari adventure to the stunning Labombo Lodge by Singita. In this episode, Chef Gabe, the senior sous chef at the lodge, will showcase his culinary expertise and reveal his unique methods for preparing a delicious dish of fresh tuna sashimi. Our host, Christine Drinan, founder of Galavante, will join him to taste and enjoy this exquisite cuisine.
Tuna sashimi is a special Japanese dish that’s all about the pure taste of fresh tuna. It’s thinly sliced, bright red, and incredibly tender. When you eat it, you get a clean and delicate flavor, almost like a sweet and buttery ocean treat. People often enjoy it with wasabi and soy sauce to add some extra flavor. It’s a simple but fantastic way to appreciate the goodness of fresh tuna.
Chef Gabe believes in a simple philosophy when it comes to creating his mouth watering dish; he lets the ingredients speak for themselves. The dish starts with tuna, which is then subtly enhanced with avocado and mayonnaise, creating a work of art on the plate. To add a delightful crunch, thinly sliced radishes are layered on top. Finally, the dish is given a sweet and sour note by burning a touch of lime with a blowtorch, perfectly balancing all of the flavors. Chef Gabe also reveals his secret ingredient that takes this dish to the next level. So make sure you check out the video for a detailed, step-by-step guide and to learn the secret ingredient.
