by Paul Anders of Sweet Basil – Vail, CO
8 ounces sushi grade Ahi, cut to 8 portions
Salt and pepper, to taste
2 Tablespoons butter
Fresh thyme branches, to taste
6 cloves garlic
4 slices brioche, cut to 1/2 inch-rectangles
1/4 cup Marcona almonds
1 Tablespoon hazelnut oil
1 Tablespoon cider vinegar
1 head watercress
1 lemon, zested
Using the side of a heavy knife or cleaver, pound the tuna into thin pieces. Using a large circle cutter, punch out the tuna into rounds. Season with sea salt and fresh cracked black pepper. Melt the butter, thyme branches, and garlic together in a large saute pan. Fry the bread slices in the butter until evenly golden brown. Toast the almonds until aromatic and slightly browned then place in a zip lock bag and crush with a heavy pan or meat tenderizer. Season with sea salt and a little bit of hazelnut oil. To assemble place the tuna on a well chilled plate and drizzle with a few drops of cider vinegar. Toss the watercress with lemon zest and a few drops of hazelnut oil, salt, and pepper. Scatter the leaves over the tuna and scatter some of the crushed Marcona almonds over the watercress. Finish with two pieces of brioche.