Winning Recipes from the L’Academie de Cuisine Tuna Cooking Contest
On Saturday, June 6, 2015, The Pacific Alliance for Sustainable Tuna hosted a Top Chef-style cooking contest in collaboration with L’Academie de Cuisine to showcase the quality and versatility of Mexican tuna products.
L’Academie de Cuisine is a world-class, private institution of higher culinary learning, a boutique, professional cooking school where the art and science of cooking in finer dining kitchens are taught by renowned instructors.
Five teams of two to four L’Academie de Cuisine students had an hour to create four dishes – two appetizers and two entrees, for a panel of judges. Each team was tasked with using different kinds of tuna products (including frozen, canned, dried and pouched products) from the four Alliance member companies.
The winning team, consisting of students Meredith Hishmeh, Samira Lilah, Kenjuan Simon and Sarah Vela were awarded top honors for their creations, which included Spicy Tuna Empanadas, Mini Tuna Cakes with Wasabi Mayo, Quinoa with Tuna and Roasted Vegetables served with Broccoli, and Seared Tuna over Udon Noodles with Bok Choy Stir Fry and Ponzu Sauce.