Restaurants›Guild Tavern›Ahi Tuna Crudo Recipe

Ahi Tuna Crudo Recipe

Inspired by Guild Tavern
Time45m
Serves2

castelvetrano olive purée, green peppercorn vinaigrette, jammy egg, haricot verts, crispy fingerling potato chips

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Crudo Ingredients

Method

Preparation

1

Prepare the Jammy Egg

Bring a pot of water to a boil. Gently add the egg and cook for 6-7 minutes. Transfer to an ice bath to cool, then peel and set aside.

2

Make Castelvetrano Olive Purée

Blend the Castelvetrano olives in a food processor until smooth, adding a little olive oil if needed to achieve a purée consistency.

3

Prepare the Green Peppercorn Vinaigrette

In a bowl, mix the green peppercorns, olive oil, salt, and black pepper. Adjust seasoning to taste.

4

Cook the Haricot Verts

Blanch the haricot verts in boiling salted water for 2-3 minutes until bright green and tender-crisp. Drain and cool in ice water.

5

Fry Fingerling Potato Chips

Thinly slice the fingerling potatoes and fry in hot oil until golden and crispy. Drain on paper towels and season with salt.

6

Slice Ahi Tuna

Using a sharp knife, slice the ahi tuna into thin, even pieces.

Assembly

7

Plate the Dish

On a plate, spread a layer of the olive purée. Arrange the sliced ahi tuna on top, drizzle with green peppercorn vinaigrette, and place the jammy egg alongside. Garnish with haricot verts and crispy fingerling potato chips.