Tuna Crudo Recipe
Bluefin Tuna, Tare, Ginger-Scallion, Radish. Contains: Fin Fish, Soy
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Ingredients
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Tuna & Garnish
Tare (soy-sweet sauce)
Ginger-Scallion Oil
Finishing & Seasoning
Method
Tare (soy-sweet sauce)
- 1
Make tare
Combine soy sauce, mirin, sake, sugar, and water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves, about 1–2 minutes. Remove from heat and let cool to room temperature. Taste and adjust balance (add a little more mirin for sweetness or a splash more soy for saltiness). Reserve 2 tablespoons of tare for plating and store any extra in the refrigerator for future use.
Ginger-Scallion Oil
- 2
Infuse oil
In a small heatproof bowl place the thinly sliced scallions and minced ginger. In a small saucepan, warm the neutral oil until it is shimmering but not smoking (about 250°F / light sizzle). Carefully pour the hot oil over the scallions and ginger to lightly cook and release aromatics. Stir in the toasted sesame oil and kosher salt. Let the mixture sit 5 minutes, then strain if you prefer a clear oil or leave unstrained for texture. Keep warm or room temperature for assembly.
Tuna & Garnish
- 3
Prepare tuna
Pat the bluefin tuna dry with paper towels. Using a very sharp knife, slice the tuna into 1/4-inch thick slices or into small cubes depending on the desired presentation (for crudo, 1/4" slices are recommended). Arrange the slices in a single layer on a chilled serving plate, slightly overlapping if desired.
- 4
Add tare
Lightly brush or drizzle about 1 tablespoon of the cooled tare evenly over the tuna slices so they are lightly glazed but not soaked. Reserve remaining tare for additional drizzle at service if desired.
- 5
Finish with ginger-scallion oil and garnishes
Using a spoon, dot or lightly spoon 1 to 1.5 teaspoons of the ginger-scallion oil over each portion of tuna, distributing the scallion and ginger pieces as desired. Scatter the thin radish slices and microgreens across the plate. Sprinkle the toasted sesame seeds evenly over the tuna. Tuck a few julienned fresh ginger pieces for a sharp bite.
- 6
Season and serve
Finish with a couple of grinds of black pepper and a light squeeze of lime or yuzu over the tuna just before serving. Serve immediately so the tuna is at chilled, sashimi temperature. Provide extra tare on the side for diners who want more soy-sweet sauce.