“Pretty food.” That’s what I call it when you’re reading a food magazine or a cookbook and you see the recipes with the gorgeous photos taken by “food stylists.” It looks so good you simply have to make it. When you do, even with professional training and years of practice, it never looks anywhere near as good as the magazine or cookbook photo. In some instances it doesn’t taste as good as it looks. This recipe does not fail.  The food looks stunning and the flavor is unbelievably delectable, unless, of course, you don’t like raw tuna. If that’s the case, then this recipe aint for you.

This is another one of Alan Wong’s recipes found in The Blue Tomato. It really is a nice cookbook full of pretty food. While I never get the food to look quite as good as the photos, I generally can get them pretty close. The details can be somewhat complex but the plating is fairly simple.

The photo above depicts the appetizer course we had for dinner recently when a friend of ours (Baby Lady’s favorite Jim) came to town. It’s always a pleasure to see him and we love to cook for him when he’s in town. On the left is the Tuna Tartare with Coconut Yuzu Kosho and Coconut Leche de Tigre (this recipe). In the middle is a Minute Poke. and on the right is an Ahi Poke Stack. I will post the recipes for all of these dishes separately with appropriate hyperlinks but will start with the one bite (you will wish you had more) Tuna Tartare with Coconut Yuzu Kosho and Coconut Leche de Tigre. Continue reading Tuna Tartare with Coconut Yuzu Kosho and Coconut Leche de Tigre →