Reading (more like drooling) through the seasonal menu at 1789, there were at least a dozen dishes I would have loved to make with Chef Lombardo, like the Duck Confit Strudel with mascarpone cheese, cherry compote and foie gras creme (umm yes, that’s duck, cheese, and foie… all packaged up in a pastry). But we agreed to make something lighter, a dish that us home cooks could take a stab at and hopefully succeed in impressing future dinner guests, because I don’t know about you but I ain’t messing with no home-foie gras. We chose to make the Yellowfin Tuna and Florida citrus salad, a dish that can easily be a starter or a main course, with vibrant colors and clean, fresh flavors.
Being that it was at 1789, I expected a million techniques and sauces and tricks and expensive ingredients to come together, but the opposite occurred. Simplicity is the name of the game here. The yellowfin tuna is cooked just rare, served warm on a bed of sliced oranges and grapefruit, drizzled with a lemon vinaigrette and topped with a fennel and mache salad. The combination of citrus, crisp, salt, pepper and mixed temperatures makes for a satisfying and beautiful dish.
This year, 1789 is celebrating its 50th anniversary, and as part of that celebration is offering diners an opportunity to have a 5 course meal for $50.00. If there is one thing you have to do right this month, its this. Let Lombardo take care of you, you can thank me later.
Find the recipe after the jump, and bring a little 1789 home.