Celebrity chef delivers on new tuna tostones recipe

ORLANDO, Fla. – The very first winner of Bravo’s “Top Chef All-Stars” Richard Blais has an all new “Florida-forward” restaurant.

“Someone said (they were in the restaurant on opening night) and they said, ‘I just feel like I’m on the couch of a Golden Girls episode,'” Blais beamed, during out visit. “And I was like, ‘Yes!’” 

We recently met up with Richard and his sous chef, Scarlett Brusa, at his Hyatt Regency Grand Cypress restaurant. Enjoy the video and grab a snapshot of his recipes they were stoked to share.

Tuna Tostones by Four Flamingos

Yields 4

  • 2 lbs ahi tuna, medium diced 
  • 1/2 cup tuna dressing (recipe below)
  • 2 cups avocado tartar sauce (recipe below)
  • 1 each chopped passion fruit (or mango) 
  • 4 each pieces fried tostones (or tostadas)
  • 1 bunch cilantro, chopped

Instructions:

  1. To assemble the tostones, place them on a flat work surface and spread about 1 heaping tbsp of the avocado tartar sauce on each tostones.  
  2. Toss tuna in dressing and place tuna on top of the tartar sauce.  
  3. Garnish with passion fruit and chopped cilantro.

For the avocado tartar sauce

  • 2  each large hass avocado, skin & pit removed
  • ½ each jalapeno, chopped 
  • 2 tbsp capers, chopped
  • 2 tbsp white onion, chopped
  • 2 tbsp cornichons, chopped
  • 2 tsp whole grain mustard
  • 2 bunches parsley, chopped
  • 1 bunch dill, chopped
  • 2 each lemon, zested and juiced
  • Mash avocados to a chunky guacamole like consistency. Chop all other ingredients and mix into the avocado.

For the tuna dressing

  • 2 cups your favorite soy sauce
  • 1 cup fresh lime juice
  • ½ cup sesame oil
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic 
  • 1 tbsp sliced green onions
  • 1 tsp minced jalapeno

Instructions:

  1.  Mix all ingredients together in a mixing bowl. Toss in Tuna.

NEXT!

Linguini & Conch

Serves 2-4

  • 1 lb Linguine, cooked
  • 2 cups chopped conch (or clams)
  • 1 tbsp olive oil
  • 1 tbsp garlic, chopped
  • 1 tbsp shallot, chopped
  • 1-2 tsp calabrian chile oil 
  • 1 1/2 cups white wine
  • 1 cup clam juice
  • 1 tbsp white miso
  • 3 tbsp butter, unsalted
  • 1 bunch parsley, chopped
  • 1 cup Italian breadcrumbs
  • Kosher salt to taste
  • Fresh cracked black pepper to taste 

Instructions:

  1. Cook linguine according to manufacturers instructions and set aside.  
  2. Heat a large skillet over medium heat.
  3. Add olive oil, garlic, shallots and a pinch of salt and pepper and sweat until softened, about 30 seconds.  
  4. Add white wine and cook another minute or two until wine has reduced by half.  
  5. Toss in chopped conch, calabrian chile, miso, butter, clam juice and stir until combined.
  6. Toss pasta into the sauce and mix. Season as needed with more salt and pepper.  
  7. Spoon pasta into bowls and top with breadcrumbs and parsley. Serve immediately.