"The greatest joy is seeing the end result --- and knowing that you 
made it," says Matthew Kenney, executive chef and partner of Matthew's
in New York City. The Connecticut-born Kenney grew up in Maine and 
developed a love for nature and a respect for all things natural and
     Kenney planned on becoming a lawyer, but after graduating from the 
University of Maine he became enamored with the energy surrounding New
York restaurants. After he graduated from the French Culinary Institute 
in 1990, Kenney's appetite for knowledge and experience brought him to
the kitchens of Malvasia, La Caravelle and Alo Alo restaurants, and then 
Banana Cafe', where he was executive chef.
     In the fall of 1993, Kenney opened Matthew's, where he is both 
executive chef and owner, and where his love of fresh herbs and spices
is reflected in his New Mediterranean cuisine.
     In addition to earning him the 1994 and 1995 nomination for Rising 
Star Chef by the James Beard Foundation, Kenney's gentle approach and 
keen attention to detail have also been recognized by Food & Wine 
magazine, which named him one of 1994's "Ten Best New Chefs in America."
     Due to have opened in August 1995, is Kenney's Bar Anise, a casual 
Mediterranean cafe' in New York focusing on the foods inspired from 
Mexico, Egypt, Greece, Spain and Italy. Also in the works is Kenney's 
first cookbook.


Ahi    Tuna    Tartare    w/Fennel,    Caraway    Toast    &    Green    Olive    Tape'nade

                     *  Exported from  MasterCook  *

   Ahi Tuna Tartare w/Fennel, Caraway Toast &Green Olive Tape'nade

Recipe By     : Matthew Kenney -- Matthew's, New York City
Serving Size  : 4    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        sushi-grade tuna -- very fresh
   1      tablespoon    lemon peel -- grated
   1      tablespoon    olive oil
   1      teaspoon      light soy sauce
   3      tablespoons   chives -- minced
                        Tabasco hot pepper sauce -- to taste
                        salt and pepper -- to taste
   1      bulb          fennel with sprigs -- washed
   2      tablespoons   lemon juice
   1      tablespoon    sherry vinegar
     1/2  teaspoon      coriander seeds -- freshly ground
   1      tablespoon    shallots -- minced
     1/2  cup           walnut oil
                        salt and pepper -- to taste
                        ---Caraway Toast---
   4      slices        brioche
   1      teaspoon      butter
   1      teaspoon      caraway seeds -- ground & toasted
   1      pinch         salt
   2      ounces        green picholine olives -- pitted
   1                    anchovy fillet
   1      teaspoon      small capers
   1      teaspoon      lemon juice
     1/4  teaspoon      anise seed -- toasted
   4      tablespoons   olive oil
                        water to thin -- as needed
                        coarse salt -- to taste
                        freshly ground pepper -- to taste
                        sliced green picholine olives
                        cracked black pepper
                        minced chives
                        fennel sprigs

     To prepare the tuna, dice tuna into 1/8" cubes with a very sharp 
knife (to keep knife clean, rub frequently on a lightly oiled towel). 
With a spoon, mix diced tuna with lemon peel, oil, soy sauce and chives 
in a small bowl. Add a dash of Tabasco and season with salt and pepper. 
This can be prepared up to one hour in advance.
     To prepare fennel, pull apart fennel bulb and dice the pieces. 
Combine lemon juice, sherry vinegar, ground coriander seeds, shallots 
and walnut oil. Season to taste with salt and pepper. Dress fennel with 
this mixture.
     For caraway toast, mix butter with caraway seeds and salt. Spread 
on brioche, grill and cut slices into quarters.
     For the tape'nade, puree olives, anchovy and capers in a blender 
or food processor. Add lemon juice. While machine is running, add oil 
and water and puree until smooth. Season with salt and pepper to taste. 
Force through a strainer and set aside.
     TO SERVE: On four individual plates, place a serving of fennel in 
the middle and top with seasoned tuna. Spoon a little tape'nade on each 
plate and on tuna. Garnish with olives, cracked pepper, chives and 
fennel sprigs. Serve with the caraway toast.

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