TUNA CRUDO WITH SICILIAN-INSPIRED SALSA VERDE
Makes 2 Servings
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.