Hawaiian Tuna Crudo Recipe
shishito zu, cara cara, candied ginger kosho
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Tuna
Cut the sushi-grade tuna into small, bite-sized cubes and place them in a medium bowl.
Make the Shishito Zu
Blanch the shishito peppers in boiling water for 1-2 minutes, then plunge them into ice water. Once cooled, slice them thinly.
Prepare the Cara Cara Oranges
Peel the Cara Cara oranges and segment them, removing any seeds. Cut the segments into smaller pieces.
Make the Candied Ginger Kosho
Finely chop the fresh ginger and mix it with soy sauce, sesame oil, and kosho in a small bowl. Adjust seasoning with salt and pepper.
Combine Ingredients
In the bowl with the tuna, add the sliced shishito peppers and Cara Cara orange pieces. Drizzle the ginger kosho mixture over the top and gently toss to combine.
Serve
Plate the Hawaiian Tuna Crudo, garnishing with cilantro. Serve immediately.