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A little less Tabasco in the vinaigrette perhaps, a sprinkling more Shiso over the tuna and maybe a little more cucumber to increase that crisp refreshingness... but for 'my first tuna tartare' not half bad. And not a bad reproduction from the original recipe either - a near perfect hunk of tuna from Machins, my first encounter with Ume-Shiso (found in Selfridges) replacing the recipes shiso leaves and a rather drinkable bottle of Menetou-Salon to accompany. The request from Still Life With... to produce a better photo than the NYT is perhaps not that good but, in my opinion, an improvement over the original. More photos on flickr.
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Not bad at all!
Out of interest do you shoot using a 50mm lens as you get quite close up to the subject with it still being in focus? I am still quite new to the world of food photography but am trying to teach myself the basics.
Scribbled down by: gastrochick on May 10, 2006 8:28 AM
I have two zoom lenses; in this case I used the smaller one set at 46mm.
The full EXIF data is on flickr. http://www.flickr.com/photo_exif.gne?id=143061841
I should just say that although a zoom lense does not give the very best image when compared to a fixed focal length lense I much prefer the flexibility of framing using a zoom.
Scribbled down by: Andrew on May 10, 2006 2:04 PM
I must say 100% better than the one featured in NYT. The croutons definitely looks like a crouton now. Would you mind sharing your recipe? Thanks.
Scribbled down by: mae on May 13, 2006 10:59 AM
The recipe is exactly as in the NYT article. The only difference being that I used Ume-Shiso sprinkle rather than the chopped leaves.
Scribbled down by: Andrew on May 13, 2006 6:41 PM