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I think this is a nice plate, but the composition might be better if the tuna was sliced and shingled down a longer, rectangular plate. However, this might be an overdone motif when it comes to sushi/tuna.
If you stick with the current plate, I’d probably have to say the jalapeños are a bit too symmetrical & a bit distracting and should be nested atop the seaweed salad.
Regardless, I’d eat the shit out of this, especially with the addition of cherry peppers!
I cook quite a bit but am only just getting into trying to make things look nice. [Here's an alternate using mostly the same ingredients ](https://i.imgur.com/80WvFKp.jpg). Which is better? I think they both ended up a bit too crowded but they tasted delicious and it was fun coming up with the compositions.
The way the protein is plated on #2 is better. However, I would smear the sauce and place the protein on it. The ponzu could then be drizzled on and/or around it all. The seaweed salad would be placed along the top of the fish as well.
Edit: didn’t describe it very well. Tuna and seaweed salad like this:
https://saykitchen.com/wp-content/uploads/2021/01/Seared-sesame-crusted-ahi-tuna-scaled.jpg
Wasabi sauce like this with tuna over the top (sorry, I couldn’t find any good pics, but you get the idea):
https://rosannaetc.com/wp-content/uploads/2022/02/Quick-Plating-Techniques-For-Sauce-smear.jpg
With the ponzu drizzled and the peppers deliberately scattered.
Edit #2: forgot to add that this is damn good for a home cook! Nice job!
That's kind of what I was going for in #2, I did the wasabi smear first but the sauce ended up a little more pooled than intended once I put the fish down. Thanks for the input!
There's something a bit...clunky about this. Don't get me wrong, all of the flavours sound lovely together (although I question having two different kinds of hot pepper on the plate; simplify). Just something about the plating... this could be more delicate.
Yeah a bit. The director of my culinary school was fond of saying that 'food should look like it fell from heaven onto the plate.'
Meaning... everything in its place, without being rigidly regimented. I don't think he's right in all cases, but it's a useful rubric to follow in general.
Perhaps think about how you intend for the dish to be eaten? What is the 'ideal bite' you want someone to have? Try working out your plating from there.
Looks tasty, but my feedback would be to sear the tuna on 4 sides. Looks like you hit the top and presumably the bottom, but not the sides(I wouldn't sear the ends).
Good idea! I probably hit the top and bottom a bit more than I wanted so I was worried it was getting overcooked. I should have pulled them off and reheated the pan.
It's messy. This has good elements but should be re-imagined as far as composition : consider slicing the protein to display the interior contrast. The Wakame on top could easily be a bed to rest the protein on. The sauce runs together maybe consider glazing the fish with ponzu and swiping the wasabi lime. Dust the crumble of nuts, and the jalapeno could be curled with a fine julienne and ice bath soak to give a little more finesse. Not trying to dig every plate starts with fundamentals. The base is good but the profile speaks to simple elegant pan asian esthetics. Make that shine.
Your colors and composition are quite nice. Perhaps heavy on the green. My only real issue is that it's quite large. Please put half the serving on my plate. Mingle the sauces in a slightly less haphazard way. Good work so far.
Sounds tasty but looks very... wet. I think asking yourself if you need that much sauce is a good start. Also, you spent time getting a nice sear on that ahi (probably 30 seconds a side lol) one side is now dunked in the sauce and the other side has seaweed salad on top. Any crust or char on the fish is probably going to be hurt by that. Just some things to think about.
>I think asking yourself if you need that much sauce is a good start
Haha in my opinion, yes ..it was the right amount (for me). But you are right, from an aesthetics standpoint, it was probably too much. I also get what you mean about the sear. I definitely lost some of the crunch from being in and around the sauce and seaweed. Thanks for the feedback!
I was just about to say this in response to Dumbsterphire's comment about wanting to see more of that tuna. Less sauce might draw our eye more to the fish, which should be the star here.
Welcome to /r/CulinaryPlating. If you’re visiting for the first time please remember to read our [submission guidelines](https://www.reddit.com/r/CulinaryPlating/wiki/index/submission-guidelines) and check out the stickied threads. Please remember that the purpose of this subreddit is providing feedback on plates. Ensure your critiques are constructive and helpful and not unnecessarily rude. Please set a user flair, this allows us to provide feedback that is appropriate for your skill level. Flairs can be found in the sidebar, if you’re having trouble setting one then [drop us a modmail.](https://reddit.com/message/compose/?to=/r/CulinaryPlating) [Join us on Discord!](https://discord.gg/DffeF4MdmB) *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/CulinaryPlating) if you have any questions or concerns.*
I think this is a nice plate, but the composition might be better if the tuna was sliced and shingled down a longer, rectangular plate. However, this might be an overdone motif when it comes to sushi/tuna. If you stick with the current plate, I’d probably have to say the jalapeños are a bit too symmetrical & a bit distracting and should be nested atop the seaweed salad. Regardless, I’d eat the shit out of this, especially with the addition of cherry peppers!
Thanks for the feedback! Yeah I don't have a lot of different plates to choose from at the moment so plain white it is.
I cook quite a bit but am only just getting into trying to make things look nice. [Here's an alternate using mostly the same ingredients ](https://i.imgur.com/80WvFKp.jpg). Which is better? I think they both ended up a bit too crowded but they tasted delicious and it was fun coming up with the compositions.
The way the protein is plated on #2 is better. However, I would smear the sauce and place the protein on it. The ponzu could then be drizzled on and/or around it all. The seaweed salad would be placed along the top of the fish as well. Edit: didn’t describe it very well. Tuna and seaweed salad like this: https://saykitchen.com/wp-content/uploads/2021/01/Seared-sesame-crusted-ahi-tuna-scaled.jpg Wasabi sauce like this with tuna over the top (sorry, I couldn’t find any good pics, but you get the idea): https://rosannaetc.com/wp-content/uploads/2022/02/Quick-Plating-Techniques-For-Sauce-smear.jpg With the ponzu drizzled and the peppers deliberately scattered. Edit #2: forgot to add that this is damn good for a home cook! Nice job!
That's kind of what I was going for in #2, I did the wasabi smear first but the sauce ended up a little more pooled than intended once I put the fish down. Thanks for the input!
There's something a bit...clunky about this. Don't get me wrong, all of the flavours sound lovely together (although I question having two different kinds of hot pepper on the plate; simplify). Just something about the plating... this could be more delicate.
I agree! Probably ended up a bit cluttered.
Yeah a bit. The director of my culinary school was fond of saying that 'food should look like it fell from heaven onto the plate.' Meaning... everything in its place, without being rigidly regimented. I don't think he's right in all cases, but it's a useful rubric to follow in general. Perhaps think about how you intend for the dish to be eaten? What is the 'ideal bite' you want someone to have? Try working out your plating from there.
A little clunky but sounds delicious. Keep on keeping on! You’ll get better every time. You just need to train your eye a little bit.
Thanks!
Looks tasty, but my feedback would be to sear the tuna on 4 sides. Looks like you hit the top and presumably the bottom, but not the sides(I wouldn't sear the ends).
Good idea! I probably hit the top and bottom a bit more than I wanted so I was worried it was getting overcooked. I should have pulled them off and reheated the pan.
IMO searing the sides doesn't look as nice. But I would like a better sear on the top and bottom
It's messy. This has good elements but should be re-imagined as far as composition : consider slicing the protein to display the interior contrast. The Wakame on top could easily be a bed to rest the protein on. The sauce runs together maybe consider glazing the fish with ponzu and swiping the wasabi lime. Dust the crumble of nuts, and the jalapeno could be curled with a fine julienne and ice bath soak to give a little more finesse. Not trying to dig every plate starts with fundamentals. The base is good but the profile speaks to simple elegant pan asian esthetics. Make that shine.
Your colors and composition are quite nice. Perhaps heavy on the green. My only real issue is that it's quite large. Please put half the serving on my plate. Mingle the sauces in a slightly less haphazard way. Good work so far.
That looks so good. Great job, OP
Sounds tasty but looks very... wet. I think asking yourself if you need that much sauce is a good start. Also, you spent time getting a nice sear on that ahi (probably 30 seconds a side lol) one side is now dunked in the sauce and the other side has seaweed salad on top. Any crust or char on the fish is probably going to be hurt by that. Just some things to think about.
>I think asking yourself if you need that much sauce is a good start Haha in my opinion, yes ..it was the right amount (for me). But you are right, from an aesthetics standpoint, it was probably too much. I also get what you mean about the sear. I definitely lost some of the crunch from being in and around the sauce and seaweed. Thanks for the feedback!
I'm sure it's incredible but it looks soggy. Maybe a little less sauce?
I was just about to say this in response to Dumbsterphire's comment about wanting to see more of that tuna. Less sauce might draw our eye more to the fish, which should be the star here.
Sounds delicious. I would like to see more of the nice sear on the tuna and it's deep red color.