Watch Chef Rob Ruiz create a dish utilizing Seared Tuna Cheek for his restaurant The Land and Water Company in Carlsbad, Ca. The Land and Water Company, together with Tommy Gomes of Catalina Offshore, is committed to responsible, sustainable, zero waste culinary practices- utilizing as much of the fish they source as possible, and discovering ground breaking, and delicious, culinary concepts along the way! By exercising innovation, passion, and creativity, chefs like Rob look past the obvious to create incredible, one-of-a-kind dishes that are not only mind-blowingly tasty, but also helpful in protecting our planet and it's resources.
Our content is intended to inspire the next generation of chef's to use more sustainable culinary practices. We promote sourcing sustainable ingredients and wasting less by using the most epic techniques possible.
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The main concept behind The Land and Water Company is responsibly sourcing our products and proteins and making sure that we are utilizing everything that possibly can.
And that philosophy has led us to a beautiful relationship with Tommy Gomes at Catalina Offshore Products. He’s our local fishmonger here in San Diego, one of the most knowledgeable people about fish that I’ve ever met. Tommy and I go back-and-forth trying to find new ways to use new pieces of these creatures to nourish our communities.The cheeks, the commas, the skeletons, we really want to use the entire creature.
The cheek of a tuna is one of our favorite pieces. And for a long time we would hide behind the bar and save it for ourselves but we found that other people really like to explore the cuisine, and this is the filet mignon of the tuna. It's a very fatty tissue and it’s never really utilized. There’s no sinew, there's no really strong muscle tissue in it.
There’s a couple ways to go about getting the cheeks off of the face of these fish. You can skin the entire face and slice them off, or here, the way that the head has been cut, the cheek is already exposed, so you can just slide in behind the cheek and just scalpel it right off.
I like to pan sear it because I like it to stay rare inside. You can really get the essence of the tuna that way. I like to pair it with things are available Farmer's Market style -- beet purée, greens, and just a little bit of smoked soy that we just drip over the top. It gives it a little umami and a little bit of flair without getting in the way of the fish.
This piece of flesh is delectable and it’s something that Tommy and I are trying to share with more and more people. When people will find a way to eat these pieces they're helping us eat our way out of a problem.
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