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Seared Tuna with Vegetable Ratatouille
Chef Michael’s seared tuna fillet is served atop a rustic ratatouille, where eggplant, zucchini, and peppers simmer in a rich tomato sauce until meltingly tender. A drizzle of vibrant chimichurri—packed with fresh herbs, garlic, and a touch of vinegar—adds a pop of brightness, bringing balance to this hearty yet elegant dish.
Nutritional facts
Protein
56g
Carbs
17g
Calories
930
Fat
70g
Ingredients
Canola Oil, Tuna, Cherry Tomato, Extra Virgin Olive Oil, Red Onion, Plum Tomato, Cajun Spice, Mint, Tomato Paste, Cilantro, Capers, Preserved Lemons, Garlic, Dijon Mustard, Sugar, Zucchini, Onion, Kosher Salt, Mini Bell Pepper, Balsamic Vinegar Reduction, Mayonnaise, Eggplant, Grapeseed Oil, Granulated Garlic, Crushed Red Pepper, Basil, Italian Parsley
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About Michael Davis
Michael Davis’s New York City career began at Lespinasse, and continued on to Daniel and Bouley - some of the most acclaimed restaurants in the city. His time in New York culminated in running the kitchen at Del Posto when they received 4 stars in the New York Times.
Since then, he spent time leading the kitchen at Michael Mina in San Francisco, consulting domestically and abroad, and riding his bicycle cross country from California to New York City. Over the past few years, he worked as a private chef on Martha’s Vineyard, and as a consultant in NYC for Pasta Flyer and for Jim Lahey at Sullivan Street Bakery.
Chef Michael now owns and operates Boy Blue Coffee & Goods in NYC. The shop’s name comes from David Bouley’s nickname for Michael, who experimented with multiple hair colors during his tenure working for Chef Bouley. “What’s up, boy blue?” was Bouley’s daily greeting to Michael. Boy Blue Coffee & Goods is the culmination of Chef Michael’s experiences and brings forth his food philosophies, skills, and interests.
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