Soma Chefs Tartare with Ponzu Soma Catering is Executive Chef James Kelly with Head Chef Matthew Dean, as well as his team of polished and friendly staffers. Their team catered Tom and Gisele’s wedding celebration, as well as several other events at her home. Jim has been the private chef to this fabulous couple since 2008. Other notables in entertainment and business that Soma has cheffed for include Bruce Springsteen, David Duchovny, Mark Pinkus and the list go’s on. Additionally, Soma has catered private themed events for the Prince of Qatar and his guests/family. (L to R) Executive Chef James Kelly with Head Chef Matthew Dean Jim Kelly has a very exquisite style of cooking. I first met Jim when he catered a dinner party for us at the White House. There were about 12 of us and each one of the 5 courses true to local cuisine: the freshest fishes, meats, organic produce and spices/herbs, not to mention beautiful looking. When presenting to clients and guests, I believe the look of food is just as important as the way it tastes. Many would describe the taste as “clean” so for those who like to eat healthy or “California” style, this is for your palate. No heavy sauces, butter, etc. Many people come down there to get in shape, so if you are looking for a tailored menu, he’s the guy. The exciting news is that they will be opening a mobile taco themed catering truck called Dos Santos in November 2014. For now, I am sharing his recipe for Tuna Tartare, which can be prepared as “mini’s” for passed hor d’oeuvres or as an appetizer dish. Jim suggests Tuna, but feel free to substitute different types of fish for this recipe and add fresh crisps for dipping. The local Pacific fish is all very good – Snook, Grouper, Mahi Mahi, Snapper and Sea Bass are typical to find near Santa Teresa. Soma Tuna Tartare By Chef James C. Kelly Tartare Ingredients 600 grams really fresh line caught tuna 1 small red onion, finely diced 2 tablespoons diced chives 1 teaspoon freshly grated fresh ginger 1 finely grated garlic clove 2 teaspoons light soy sauce ½ teaspoon grated lime zest 2 Tablespoons extra virgin oil 2 teaspoons finely diced jalapeno 1 teaspoon maldon sea salt Directions: Cut tuna into 1/4″ cubes – set aside & refrigerate Prepare other ingredients, then combine with all other ingredients in a large bowl topped with plastic wrapped & refrigerate until ready to serve Ponzu Sauce Ingredients 100 ml unseasoned brown rice wine vinegar 50 ml light soy sauce 50 ml mandarin lime ½ teaspoon grated ginger ¼ teaspoon orange zest Directions: Whisk all ingredients together and chill. Chili oil Ingredients 250 ml extra virgin olive oil 4 dried ancho or passilla chilies, seeded, stemmed, and lightly toasted Preparation Combine the oil and ancho chilies in a heavy small saucepan. Place pan over medium-low heat until a thermometer inserted into the oil registers 180 degrees F (82 celcius). Remove from heat. Cool to room temperature, at least 4 hours to overnight. Transfer the oil and chilies to a blender and blend for about 3-5 minutes scraping the sides of the blender every minute or so. Strain oil through a fine mesh strainer (chinois) and store in a sealed plastic bottle. To prepare the final dish Prepare 4-6 large white bowls, spoon the tuna tartare into a chilled and oiled ring mold*, pressing it down lightly. Season with a sprinkle of sea salt and pile some lightly dressed micro greens or fresh baby herbs on top. Carefully lift the ring mold up and off of the plate. Pour some of your ponzu sauce into each bowl and drizzle in some chili oil. Repeat with the remaining ingredients and bowls and serve immediately. *If you don’t have ring molds, as most people just don’t, you can use a small can with both the top and bottom removed or just put a nice scoop into the center of the bowl.