Cooking can come not only as a useful ability but it also can be art. Here at “Amarone Ristorante” chef Pablo mastered it to perfection. In his hands everything turns into a masterpiece. Even a multi-staged process of making grilled tuna steak looked like a walk in the park from a side. But, don’t be fooled by his swiftness. He’s been doing it for years. For a regular person it would inquire a lot more energy and time to achieve this beautiful balance of delicious taste and attractive appearance. To discover how yummy the real Italian food can be you just need to make your way into the heart of Big Apple, midtown Manhattan to the conner of 47 street and 9th ave, and be ready to leave with a long lasting impression.
Pablo, the main chef of “Amarone Ristorante”, is getting ready for the preparation of his new masterpiece.
The raw grilled tuna steak at the early stages of preparation.
- Pablo starts with cutting the vegetables.
The vegetables need to be sprinkled in a special lemon dressing to give them a fuller taste.
Pablo slightly sautés the tuna steak.
Grilled tuna steak gets sent into the oven.
While the tuna steak is cooking the kitchen crew is dressing up the plate.
Pablo puts his special tomato sauce as the base for the dish.
The vegetables are ready to go on the plate.
The plate is ready for the tuna steak.
After 6 minutes the tuna steak is ready to come out of the oven.
The tuna steak has to be cut the right way.
The last touch by Pablo.
- The grilled tuna steak is ready to be served.
The customer tries the tuna steak.
The grilled tuna stake passes the customer satisfaction test.
The Happy End!