I'm Chef Marc Forgione today I'm in manhattan's Meatpacking District
visiting the new samsung 837 for bone appetit
it's a creative space where you can interact with our to try out virtual
reality and get a glimpse of the future like a fridge
- lets you check that you have all your ingredients before you get started
they've stopped the samsung family hub with food and challenged me to make
something special for cook like a pro
today we're going to make spicy tuna tartare on avocado toast
so one of the coolest things about the family hub is it actually has a flex
zone that you can set to any temperature you want whether it's for wine or cheese
today for the tuna tartare I've said it to the perfect temperature from a fish
we've all had tuna tartare before and if you can get really fresh fish is one of
the easiest things to prepare for your family or friends coming over
what you're looking for is a really nice rosy color
you don't want too much spin you want to get it from the center cut and what
we're going to do here is just cut it into big cubes so that when we had it up
later in the grinder
you can fit then and come out seamlessly so whenever you're putting any kind of
meat to a grinder you always want everything to be as cold as possible
so I've already got a bowl waiting for me in the freezer and not just the
protein but you also want to have the grinder as cold as possible to put this
with the tuna in the bowl in the freezer while we get everything else going
so now we're going to set a timer for 10 minutes so that the two doesn't get so
cold we just want to chill not frozen
so while the tune is shown on the freezer we're going to get started on
the sriracha and the avocado toast my favorite peppers to use to make the
sriracha our Fresno chilies which are essentially just red jalapenos the
fresno's give it the beautiful signature color they were all used to seeing
sriracha
all right we're gonna chop up a few cloves of garlic you literally just
scoop it all up
you're going to put it into the blender so then we're going to take a little bit
of brown sugar vinegar and you're just gonna puree until everything gets mixed
up
so once you've got it all blended you know you're kind of looking for almost
something that looks like a salsa and then at this point we're going to
transfer to a glass jar
you're just going to wait about a week to 10 days depending on the temperature
and i like to use cheesecloth
but I do employ every day is just unwrap the thing and give it a stir with a
spoon
all right and now let's do the avocado now you want to have a nice soft texture
but also firm at the same time kind of like a relationship I guess and spin the
avocado don't move the knife very important process a little chef trick we
use the base of the knife
twist it pops right up you line up the avocados you just go straight down the
middle
so you want to get a grill plate and just gonna put this over a glass bowl
set the avocado right on top just push it through and boom you have perfectly
diced avocado
the reason that I like to use this method with the avocados I don't want to
be like a puree
I wanted to be chunky so you still have a little texture at the end of the dish
you take a little bit of extra virgin olive oil a little bit of salt
squeeze of lime again you can get as much as you like just give it a quick
mix and set it aside
alright so now that the time has gone off that means it's time to take out the
tuna and it's gotten to the exact temperature that we want ice cold but
still soft to the touch
it's ready to go through the grinder and if you don't have a grinder at home and
you can always nice this
the reason i like to use the grinder is I actually wait for my guests to show up
and I'll grind it in front of them everybody's had tuna tartare and I don't
think too many people have seen the tuna actually go through a meat grinder right
in front of them are so now that we've got a beautiful tuna
we're going to take a little bit of the smoky olive oil we just take some really
good extra virgin olive oil and we have smoked it for about a half hour 45
minutes
you have olive oil that kind of smells like a campfire and tastes almost like
grilled meat
we're going to take a little bit of that shallot a little bit of salt
you don't want to overwork it you still want to have some texture and you want
to taste that beautiful -
now at this point it's really just time to assemble so we're going to take one
of my favorite breads to eat
it's the seven grain toast we're going to spread the avocado on
and again we don't want to smash it we just want to kind of make perfect
rectangles
just a touch of sriracha at this point it's up to you extra spicy a little
spicy and just spread it on nice nice
and then this is the fun part you're just going to take the chives and
sprinkle them all over the place
take a little bit of finishing salt
you lifted up off and put it onto a serving platter and now you've just got
the top completely covered with the chives
garnish with a little lime and this is probably the cutest little bottle of
sriracha you ever going to see in your life and that's it now you're serving
spicy tuna tartare with avocado toast that I guarantee you
anybody at your house has never eaten it this way before I'm Chef Marc Forgione
for bone appetit