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Tuna crudo
Seafood and Italian flavours come together for this fancy appetizer your guests will love.
YIELDS
4
Ingredients
- 1/2 pound boneless, skinless, sashimi grade tuna
- 1/4 cup extra-virgin olive oil
- 1 lemon
- Flaky salt and cracked black pepper
- 2 teaspoons capers
- 1 tablespoon preserved chilies in oil
- 2 to 3 tablespoons micro arugula, mustard sprouts, or similar
Directions
- Holding a knife at a 45° angle, slice the fish with the grain into half-inch slices using a thin, sharp blade and working in single long strokes (alternatively, ask your fish monger to do this for you).
- Arrange slices on a serving plate. Drizzle olive oil around.
- Cut slices of lemon zest using a y-style vegetable peeler. Cut those in the finest julienne you can manage, then strew over the fish. Squeeze on the juice of half of the lemon.
- Season with salt and pepper, scant on the salt as the capers pack a punch.
- Scatter the capers around, then drip the chillies and their oil in puddles around the fish.
- Decorate with micro sprouts and serve immediately. Enjoy!
