Tuna Crudo with Sicilian-Inspired Salsa Verde

Sarah MickeyAll Recipes, Fish Fillet Recipes, General, Seafood Recipes

TUNA CRUDO WITH SICILIAN-INSPIRED SALSA VERDE

Makes 2 Servings
wine WINE PAIRING
Sancerre, Vermentino or Chenin Blanc

Crudo means raw and the rich flavor of this bluefin tuna belly really comes through in this simple preparation.

INGREDIENTS
  • 1 6-7oz. Spanish bluefin tuna belly
  • Juice of 1 Meyer lemon
  • Juice of ½ an orange (or other citrus)
  • SALSA VERDE:
  • 1 cup parsley leaves
  • ½ cup fresh basil leaves
  • Zest and juice of 1 lemon
  • 1 garlic clove
  • 2 tbsp nutritional yeast
  • 1 soft boiled egg
  • 3 tbsp white wine vinegar
  • ½ cup extra virgin olive oil
  • GARNISH:
  • 1 red jalapeno, thinly sliced
  • Maldon salt

DIRECTIONS

1

Slice raw tuna belly and let stand in the citrus juices while preparing the salsa verde.
2

Place all the salsa verde ingredients in a high-speed mixer and blend until smooth.
3

To serve, spoon salsa verde onto the plate and arrange tuna slices on top. Spoon over some of the citrus marinade. Garnish with chile slices and Maldon salt.