Ian Fleischmann, Executive Clubhouse Chef of Ocean Reef Club in Key Largo, Fla., says this Tuna Carpaccio Niçoise dish combines traditional elements with modern plating and techniques.
“The use of seared tuna carpaccio as the base,” he says, “combined with luxurious elements like caviar, creates a visually stunning and texturally complex dish.”
Fleischmann’s version also features fingerling potatoes and marinated cherry tomatoes, topped with edible flowers for garnish.
“The attention to detail—from pounding the tuna into a marble pattern to selecting specific garnishes—shows a commitment to both flavor and aesthetics,” he adds, “making it a true fine-dining representation of a Niçoise-inspired dish.”
