---
title: Bluefin Tuna Tartare on Bauscher Pleasure
description: This beautiful use of Pleasure from Bauscher is from Dave Himmelberger, Chef de Cuisine for Noble's Restaurant in Charlotte, North Carolina.
---

[Deep Plate Blog](https://deepplate.bauscherhepp.com/blog)

# [Bluefin Tuna Tartare on Bauscher Pleasure](https://deepplate.bauscherhepp.com/blog/bluefin-tuna-tartare-on-bauscher-pleasure)

 Written by [BauscherHepp](https://deepplate.bauscherhepp.com/blog/author/bauscherhepp) | 5/17/17, 2:00 AM

<https://deepplate.bauscherhepp.com/hs-fs/file-4127563522-jpg/blog-files/img_10251.jpg>

 

This beautiful use of [Pleasure from Bauscher](https://deepplate.bauscherhepp.com/hubfs/Pleasure.pdf) is from Dave Himmelberger, Chef de Cuisine for Noble's Restaurant in Charlotte, North Carolina. It was originally published for the June 2010 Deep Plate exercise.

<https://deepplate.bauscherhepp.com/hs-fs/file-4127563512-jpg/blog-files/img_10081.jpg>His dish of bluefin tuna tartare includes Thai basil aioli, frisée and candied ginger salad, Balsamic-infused watermelon, Anson Mills blue corn-black sesame tuile, and a Balsamic reduction.

## To get even more inspiration from Showpieces and our other collections from Bauscher, and Tafelstern please download the [Bauscher Hepp Design Guide](https://deepplate.bauscherhepp.com/inspiring-the-culinary-arts-with-the-bauscher-hepp-design-guide).

[View full post](https://deepplate.bauscherhepp.com/blog/bluefin-tuna-tartare-on-bauscher-pleasure)

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