Yellowfin Tuna Crudo Recipe

Trim & Slice

Pat the yellowfin tuna dry with paper towels. Trim away any sinew. Using a very sharp knife, slice the tuna into 1/4-inch slices or 1/2-inch dice depending on presentation (for crudo, slices or small batons work well). Keep chilled on a tray over ice until plating.

Cure

In a small bowl combine kosher salt, granulated sugar, white pepper, and lime zest. Lightly sprinkle the cure mixture over both sides of the sliced tuna (you don't want to bury it; just a light dusting). Let cure on a tray, refrigerated, for 8–12 minutes to firm the flesh and develop flavor. After curing, gently blot any moisture with paper towels and set tuna aside covered in the fridge until plating.

In a small blender or mortar and pestle, combine stemmed green chilies, cilantro (leaves and tender stems), garlic clove, fish sauce, lime juice, rice vinegar, palm sugar, and neutral oil. Blitz or pound until you have a coarse to smooth green sauce — texture should be a loose paste that can be spooned. Taste and adjust: add more fish sauce for saltiness, lime for brightness, or a touch more sugar if too sharp. Transfer to a small bowl and refrigerate until ready to use.

Combine rice vinegar, water, sugar, and salt in a small bowl and whisk until sugar dissolves. Add julienned mango and sliced red onion, toss to coat, and let sit for at least 10 minutes at room temperature (longer for a slightly softer texture). Drain lightly before plating, reserving a little pickling liquid to dress if needed.

If using fresh pandan leaves: chop leaves and place in a small saucepan with the neutral oil. Warm gently over low heat for 10–15 minutes (do not let oil smoke) to infuse color and aroma. Remove from heat and let cool. Strain out solids through a fine mesh sieve or cheesecloth. If using pandan paste, whisk a drop or two into the oil until evenly colored and fragrant. Chill oil; it will set slightly in fridge. Use sparingly as finishing oil.

If using dried lotus root chips, heat neutral oil in a small pot to 350°F (175°C). Fry chips in batches for 30–60 seconds until crisp and lightly golden. Remove with a slotted spoon to paper towels, season with a little salt while still hot. If using fresh lotus root, slice paper-thin, pat dry, fry at same temperature until crisp and golden, then season with salt. Keep in a single layer so they stay crisp.

Toast the raw peanuts in a dry skillet over medium heat, stirring frequently, 4–6 minutes until fragrant and lightly browned. Remove, let cool slightly, then roughly chop or crush. Taste and add a pinch of salt if desired. Prepare radish slices, and pick herb leaves from stems, keeping whole small basil and cilantro leaves for plating.

Arrange the cured tuna on chilled plates in a single layer or small mounds. Spoon small quenelles or dots of muối ớt xanh around and over the tuna — use a light hand so the sauce complements rather than overwhelms. Add small piles of pickled mango and red onion next to the tuna. Tuck in a few crispy lotus root chips for crunch. Sprinkle toasted peanuts over the dish for texture. Scatter thin radish slices and fresh herbs and micro herbs across the plate. Drizzle a few drops of pandan oil around the plate (use sparingly to avoid overpowering), and optionally finish with a tiny drizzle of sesame oil and a few flakes of sea salt. Serve immediately with lime wedges on the side.