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Le Basque

Marinated Bonito


Yogurt of Tomato
2 each red vine-ripe tomatoes (peeled & seeded)
1.5 tsp sugar
.5 tsp salt
4 oz greek yogurt
extra light olive oil (preferably Bertoli Brand)
1 egg white

Bonito and Marinade
2 oz extra light olive oil
2-5oz pieces of Bonito (can substitute for
yellow Fin Tuna)
1 tbs salt
1oz of guindilla pepper juice
1 sliced (thinly) Radish
Vinaigrette and Tomatoes
2 each green onion chopped
4 oz green pepper brunoise
1 oz white distilled vinegar
3 oz olive oil
2 oz spanish onion
pinch granulated sugar
pinch of salt
Yogurt of Tomato
In a quart container place one tomato and yogurt and with a hand blender whip ingredients. Once well blended add remaining ingredients. With the hand blender slowly emulsify the ingredients together. Once at airy consistency, cover and refrigerate until use. (can hold up to 2-3 days). Save the other tomato and cut in 6 wedges for plating.

Bonito and Marinade
In a medium bowl, add all ingredients except bonito. Once mixed add bonito to marinade. After 10-15 minutes remove bonito from marinade. In a small cast iron skillet, sear bonito for 30-45 seconds on each side and remove. Cool and reserve
Vinaigrette and Tomatoes
In a small bowl add ingredients (except green onion), and seasoning, whisk together. Add tomatoes and vinaigrette in a bowl. Toss the tomatoes and set aside.
To plate
On a white dinner plate, place 3 wedges of marinated tomatoes. Next cut bonito in half and place 2 pieces and garnish with vinaigrette, scallions and sliced radishes.