Baja Med Fusion Dish with Seared Tuna and Rabbit Loin
- π« Olive Oil Baja brand
- π Lemons/Limes
- π§ Salt
- πΏ Fresh Thyme
- π Rabbit Loin Freshly hunted and seared
- π Tuna Seared
- π Cow Tongue Pre-cooked and sliced
- π§ Goat Cheese Cream
- π₯ Avocado
- πΏ Arugula/Rucola
- πΎ Beets Diced
- π Watermelon Radish Sliced thinly
- π§ Red Onion Sliced thinly
- π₯ Capers
- π Crumbles Breadcrumbs/Fried crispy bits likely homemade
This elegant Baja Med cuisine dish features a unique combination of seared tuna, rabbit loin, and cow tongue, infused with local and Mediterranean flavors, perfect for showcasing the essence of Baja California's culinary heritage.
Experience the fusion artistry of Baja Med cuisine with this elegant dish inspired by the culinary innovations of Chef Miguel Angel Guerrero. This dish combines seared tuna, succulent rabbit loin, and tender cow tongue, accented with fresh local and Mediterranean flavors, creating a symphony of taste and texture that captures the essence of Baja Californiaβs culinary heritage.
Ingredients
π« Olive Oil Baja brand
π Lemons/Limes
π§ Salt
πΏ Fresh Thyme
π Rabbit Loin Freshly hunted and seared
π Tuna Seared
π Cow Tongue Pre-cooked and sliced
π§ Goat Cheese Cream
π₯ Avocado
πΏ Arugula/Rucola
πΎ Beets Diced
π Watermelon Radish Sliced thinly
π§
Red Onion Sliced thinly
π₯ Capers
π Crumbles Breadcrumbs/Fried crispy bits likely homemade
Instructions
1- Prepare the Protein:
- Hunt and prepare the rabbit loin. Season with salt and fresh thyme.
- Grill rabbit loin over a mesquite wood-fired grill, achieving a reddish-pink internal temperature.
- Briefly sear tuna on both sides for rare center with grill marks visible.
- Cook/boil cow tongue pre-cooked, slice into thin pieces.
2- Assemble the Dish:
- Artistically arrange slices of cow tongue, seared tuna, and rabbit loin on a white plate.
- Add a bed of fresh arugula/rucola next to the protein.
3- Prepare the Garnishes:
- Dice and arrange beets alongside the proteins.
- Thinly slice watermelon radish and red onion, and add to the plate.
- Squeeze a line of goat cheese cream over proteins.
- Drizzle olive oil and fresh lemon/lime juice over assembled dish.
- Sprinkle with capers and breadcrumb crumbles.
- Add fresh avocado slices on top for a creamy contrast.
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 2
Calories: Approx. 650 per serving
Proteins: 45g
Fats: 40g
Carbohydrates: 20g
Equipment:
π² Mesquite Grill (for authentic flavor)
πͺ Japanese-style Chefβs Knife (for slicing tuna and rabbit)
βοΈ Cutting Board (Wooden or plastic)
π₯ Squeeze Bottles (for sauces)
βοΈ Food Processor/Blender (for goat cheese cream and crumbles)
Cooking Tips:
- Use freshly hunted game and spearfished seafood whenever possible to honor the Baja Med philosophy.
- Allow time for ingredients to reach ambient temperature before grilling for even cooking.
- Consider mesquite wood for grilling to impart a smoky, rich flavor profile.
- Avocado adds a creamy texture, best used ripe for optimal flavor.
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The Culinary Institute of America: https://www.youtube.com/@culinaryinstituteofamerica
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