Billy's pairing for the 2020 Rosé of Mourvèdre! (or the 2020 Rosé of Pinot Noir!)

 

Tuna Carpaccio With Shaved Fennel And Watermelon

(from Dakota Weiss, chef at Jer-ne at the Ritz-Carlton Marina del Rey)

Total time:  15 minutes

Servings:  4

Ingredients:

1⁄2 teaspoon lemon zest

1⁄4 cup best quality olive oil

4 ounces best quality yellowfin (or other sushi-grade) tuna

1 small fennel bulb, fronds reserved to garnish plate

1 (3-inch by 2 1⁄2 -inch by 3⁄4 -inch) slice watermelon, rind and white outer edge removed

Sea Salt

2 teaspoons Hawaiian black sea salt or other top quality coarse salt

Directions:

1.  To make the lemon oil, combine the lemon zest and the olive oil. Set aside.

2.  Thinly slice the tuna (about one-fourth-inch thick), and piece it together into a (5-inch-by-2-inch) rectangle on each of four plates. Drizzle each with about one-half teaspoon lemon oil.

3.  Shave the fennel across the grain on a mandoline. Divide into four portions (one-fourth cup each) and place on top of the tuna on each plate.

4.  Using a long, sharp knife, cut the watermelon into 16 very thinly sliced 3-inch-long strips. Lay 4 slices over the fennel on each plate.

5.  Season with a little sea salt and a drizzle of lemon oil. Garnish the plate with a small pile of black sea salt. Reserve the remaining lemon oil for another use.

Enjoy!