Tuna Crudo Recipe

Inspired by Anson Restaurant

Time1h

Serves2

ahi tuna, golden beet & pineapple agrodulce, pickled pineapple & cucumber, chili oil, celery

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Ingredients

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Tuna Crudo Ingredients

7.05 oz (200 grams) ahi tuna

1 medium golden beet

7.05 oz (200 grams) pineapple (for agrodulce)

3 3/8 tbsp (50 ml) vinegar (white or rice)

1.06 oz (30 grams) sugar

1 medium Cucumber

2 tbs Chili oil

2 stalks celery

to taste Celtic sea salt

to taste black pepper

Method

Preparation Directions

Prepare the Agrodulce

In a small saucepan, combine diced pineapple, vinegar, and sugar. Cook over medium heat until the sugar dissolves and the mixture thickens slightly, about 5-7 minutes. Set aside to cool.

Pickle the Pineapple and Cucumber

Thinly slice the remaining pineapple and cucumber. In a bowl, mix equal parts vinegar and water, and add a pinch of salt. Submerge the pineapple and cucumber slices in the mixture and let them sit for at least 30 minutes.

Prepare the Golden Beet

Peel and thinly slice the golden beet using a mandolin or sharp knife. Blanch the slices in boiling water for 2 minutes, then transfer to ice water to stop the cooking. Drain and pat dry.

Slice the Ahi Tuna

Using a sharp knife, slice the ahi tuna into thin sashimi-style pieces.

Assemble the Dish

On a serving plate, arrange the tuna slices, top with golden beet slices, and drizzle with the agrodulce. Garnish with pickled pineapple and cucumber slices, drizzle with chili oil, and add celery leaves for freshness. Season with salt and pepper to taste.