Tuna Carpaccio With Charred Tomatoes, Salsa Verde, Crispy Butter Beans, Cucumber Blossoms, Pea Shoots & House-made Saltine Crackers Recipe

Preparation Steps

1. 1

   Prepare the Tuna

   Thinly slice the sushi-grade tuna and arrange it on a plate. Drizzle with olive oil, and season with salt and black pepper. Set aside.

2. 2

   Char the Tomatoes

   In a grill or on a hot pan, char the cherry tomatoes until blistered and slightly soft. Remove from heat and set aside.

3. 3

   Make Salsa Verde

   In a food processor, combine parsley, basil, garlic, lemon juice, and a pinch of salt. Blend until smooth, adding a little olive oil if needed for consistency.

4. 4

   Prepare Crispy Butter Beans

   Drain and rinse the butter beans. In a frying pan, heat olive oil and fry the butter beans until crispy. Season with salt.

5. 5

   Make Saltine Crackers

   In a bowl, mix flour, baking powder, and sea salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add water until a dough forms. Roll out thinly and cut into squares. Bake at 180°C (350°F) for 15-20 minutes until golden.

6. 6

   Assemble the Dish

   On a large serving platter, create a base with the tuna carpaccio, top with charred tomatoes, drizzle salsa verde, and sprinkle crispy butter beans. Garnish with cucumber blossoms and pea shoots.