Join Christine in this episode of Cooking Around the World with Galavante. She teams up with Chef Bernard Liboratore at the Core Club in New York City. Together, they make the Tuna Tartare with Chow Chow (Corn Salsa), which is one of the chef’s specialties.
To begin, Chef Bernard prepares the Chow Chow (Corn Salsa) with ingredients like corn, onion, red bell peppers, brown sugar, mustard seed, sweet paprika, champagne vinegar, salt, black pepper, and water. This zesty, vibrant salsa is an explosion of flavors, infusing the dish with a refreshing twist. The Tuna Tartare is not complete without the star ingredient, which is, of course, the tuna itself. This dish is a work of art where the pristine freshness of tuna meets the creative genius of Chef Bernard. The delicate balance of textures and flavors in this dish is outstanding. For presentation, Basil Coulis, made from blanched basil and basil blan, is beautifully and skillfully designed to be served alongside the dish.
Tantalize your taste buds and experience the fusion of artistry and flavors – watch the episode and savor the exquisite Tuna Tartare with Chow Chow (Corn Salsa) from the comfort of your kitchen.
