DISH

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DRINK / CHEERS / CUISINE / FOOD FILES / DINING GUIDE

BY ALISON BAILIN BATZ / PHOTO BY DEBBY WOLVOS

Born to a family of Sicilian immigrants in Venezuela, Nonna Urban Eatery executive chef Gian Franco Brugaletta often showcases dishes inspired by his own life. New to the menu, the Tuna Tataki ($18) is no exception as Brugaletta is both a past Global Sushi Challenge competitor and eight-year veteran of Buddha-Bar Monte-Carlo in Monaco. For the dish, bluefin tuna that has been seared in sesame oil is sliced and plated with cilantro-infused pesto, quinoa, a dot of balsamic vinegar, edible flowers and Brugaletta’s secret ingredient: wasakaka. A common sauce in his native Venezuela that tastes like a guacamole salsa verde, wasakaka is made with avocado, olive oil, salt, pepper, lime juice, cilantro, parsley, onions, Worcestershire sauce, garlic and peppers. The mixture adds creamy acidity to the meaty and smoky yet light dish. Nonna, 7240 E. Main St., Scottsdale; 480.663.3296; www.nonnascottsdale.com.