Ahi Tuna

A bit of chemistry brings tuna into the 21st—perhaps 22nd?—century


The Dish: Wild Ahi with Gooseberry-Verbena Relish
The Chef: Kyle Schutte
The Restaurant: Vu (14160 Palawan Way, Marina Del Ray, 310-439-3033)

Uni Mayo
“Good uni has the flavor of deep, fresh ocean. The dish puts you in a seaside garden. I can’t think of a better place to spend an afternoon.”

Wild Samoan ahi is sliced superthin, seasoned with lemon oil and pink Himalayan sea salt, and then formed into a single block.

“I love gooseberries—they’re almost savory in a way—and the lemon of the verbena plays off the tuna nicely.”

Verbena Water
House-distilled verbena water is mixed with agar and set into gelatinous—but tasty—orbs.

Photograph by Misha Graveno