Crudo* Recipe
Tuna, Kumquats, Castelvetrano Olives, Genmai, Aji Dulce Vinaigrette
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Ingredients
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Fish
Fruits
Olives
Grains
Vinaigrette
Method
Preparation of Ingredients
- 1
Prepare the Tuna
Cut the fresh tuna into thin slices, about 0.5 cm thick. Arrange them on a chilled plate.
- 2
Prepare the Kumquats
Slice the kumquats thinly, removing any seeds, and set aside.
- 3
Prepare the Olives
Pit and slice the Castelvetrano olives. Scatter over the tuna.
- 4
Cook the Genmai
Rinse the genmai under cold water. Cook it in boiling water for about 45 minutes or until tender. Drain and let cool.
Vinaigrette Preparation
- 5
Make the Vinaigrette
In a blender, combine the aji dulce peppers, extra virgin olive oil, rice vinegar, honey, salt, and black pepper. Blend until smooth.
Assembly
- 6
Assemble the Dish
On the plate with the sliced tuna, arrange the kumquat slices and the sliced olives on top. Drizzle generously with the aji dulce vinaigrette.
- 7
Serve with Genmai
Serve the assembled crudo alongside the cooled genmai for a complete dish.