Tombo Tuna Crudo Recipe
pickled red onion, marinated olives, crushed pistachios, olive + calabrian chili oil
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Ingredients
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Ingredients
Method
Instructions
Pickle the Red Onion
In a small bowl, combine the thinly sliced red onion with red wine vinegar. Let it sit for at least 30 minutes to pickle.
Prepare the Tuna
Slice the tombo tuna into thin sashimi-style pieces and arrange on a serving plate.
Mix the Olive Oil
In a small bowl, mix the extra virgin olive oil and Calabrian chili oil. Drizzle this mixture over the arranged tuna.
Add Toppings
Top the tuna with the pickled red onions, marinated olives, and crushed pistachios.
Season and Serve
Season with salt and black pepper to taste. Serve immediately as an appetizer or light main dish.