Tuna Crudo Recipe
(GF) crispy farro, ricotta salata, balsamic winter citrus, fennel, lemon oil
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Ingredients
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Crispy Farro
Tuna Crudo
Method
Crispy Farro
- 1
Cook the Farro
In a medium pot, bring water to a boil. Add 1 cup of farro and 1 tsp of salt. Reduce heat to medium-low and simmer for 25-30 minutes, or until the farro is tender but still chewy.
- 2
Drain and Dry
Once cooked, drain the farro and spread it out on a baking sheet to cool. Pat dry with paper towels.
- 3
Fry the Farro
In a large skillet, heat 2 tbs of olive oil over medium heat. Add the cooled farro and fry until crispy, about 5-7 minutes, stirring occasionally. Remove from heat and set aside.
Tuna Crudo
- 4
Prepare the Tuna
Using a sharp knife, slice the fresh tuna into thin, even slices. Arrange the slices neatly on a large serving plate.
- 5
Add Ricotta Salata
Crumble the ricotta salata cheese over the sliced tuna evenly.
- 6
Prepare Citrus
Peel and segment the citrus fruits, removing any seeds. Scatter the segments over the tuna and cheese.
- 7
Prepare Fennel
Thinly slice the fennel bulb using a mandoline or a sharp knife. Scatter the sliced fennel over the dish.
- 8
Dress the Salad
Drizzle balsamic vinegar and lemon oil over the entire dish. Season with salt and pepper to taste.
- 9
Serve
Top the dish with the crispy farro for added texture and serve immediately.