Tuna Crudo Recipe
Romesco, capers, fennel pollen, pistachio
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Ingredients
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Tuna Crudo
Method
Tuna Crudo
- 1
Prepare tuna
Pat the tuna dry with paper towels. Slice the tuna into thin, even medallions or bite-sized rectangular slices, about 1/4 inch thick. Keep chilled on a plate until ready to plate.
- 2
Make citrus-romesco drizzle
In a small bowl, whisk together romesco sauce, lemon juice, and olive oil until well combined. Season with a pinch of salt and pepper to balance acidity.
- 3
Season and crisp elements
Lightly dust tuna slices with a small amount of salt and pepper just before serving. Crush capers roughly with a fork and mix with the fennel pollen and chopped pistachios in a separate small bowl.
- 4
Assemble Plate
Spread a thin layer of romesco drizzle on the plate. Arrange tuna slices in a fan or overlapping pattern over the drizzle. Spoon a light line or dots of the citrus-romesco mixture over the tuna. Scatter the caper-pistachio-fennel pollen mixture around or over the tuna. Finish with a light sprinkle of sea salt, a drizzle of olive oil if desired, and garnish with microgreens or fennel fronds.