Tuna Crudo Recipe

Inspired by KŌST

Time30m

Serves4

tomatillo mint cucumber salsa, yellow pepper, chili, orange, plantain chips

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Ingredients

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Salsa

4 cups Tomatillos

1 cup Fresh mint leaves

1 cup Cucumber, diced

1 cup Yellow bell pepper, diced

1 to taste Chili pepper, minced

2 tbs Orange juice

Tuna

10.6 oz (300 grams) Fresh sushi-grade tuna

2 tbs olive oil

1 tsp Sea salt

1 tsp black pepper

Plantain Chips

2 pieces Green plantains

2 cups Tuscany sunflower oil

1 tsp Sea salt

Method

Prepare Salsa

Make the Salsa

In a bowl, combine diced tomatillos, cucumber, yellow bell pepper, minced chili, and fresh mint. Drizzle with orange juice and mix well. Set aside.

Prepare Tuna

Marinate the Tuna

Cut the sushi-grade tuna into small cubes. In a bowl, drizzle with olive oil, sprinkle with sea salt and black pepper. Toss gently to coat the tuna. Let it marinate for about 10 minutes.

Make Plantain Chips

Fry the Plantain Chips

Peel the green plantains and slice them thinly. Heat vegetable oil in a deep pan. Fry the plantain slices until golden and crispy. Remove and drain on paper towels. Sprinkle with sea salt.

Assemble the Dish

Serve

On a plate, arrange the marinated tuna cubes. Top with tomatillo mint cucumber salsa. Serve with plantain chips on the side.