Gulf Of Maine Bluefin Crudo, Shoyu, Evoo, Cucumber-salad, Tartines Recipe
Delight in the pristine flavors of the Gulf of Maine with our Bluefin Crudo, expertly dressed in a delicate shoyu and extra virgin olive oil blend. This refreshing dish is accompanied by a crisp cucumber salad that adds a perfect crunch, all served atop artisanal tartines for a delightful textural contrast. A harmonious balance of freshness and umami awaits you in every bite.
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Ingredients
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Crudo and Salad
Method
Preparation
Prepare the Tuna Crudo
Slice the bluefin tuna into thin, sashimi-style slices and arrange them on a chilled plate.
Make the Dressing
In a small bowl, whisk together the soy sauce and extra virgin olive oil. Drizzle this mixture over the tuna slices.
Prep the Cucumber Salad
Thinly slice the cucumber and place it in a bowl. Add rice vinegar, sesame oil, and a pinch of salt. Toss to combine and let sit for a few minutes.
Toast the Tartines
Lightly toast the slices of tartine bread until golden brown.
Assemble the Dish
Place the cucumber salad on the side of the tuna crudo. Garnish with black sesame seeds and fresh herbs. Serve with the toasted tartines on the side.