Tuna Crudo, Olives, Pepper, Anchovy Bagna Cauda Recipe
2nd course of the Feast of the Seven Fishes
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Anchovy Bagna Cauda
In a small saucepan, combine the anchovy fillets, minced garlic, and olive oil over low heat. Stir until the anchovies dissolve and the mixture becomes fragrant and smooth. Remove from heat and stir in the lemon juice and chopped parsley. Set aside.
- 2
Prepare the Tuna
Slice the fresh tuna into thin sashimi-style pieces and arrange them on a serving platter.
- 3
Add the Toppings
Evenly distribute the sliced black olives and red bell pepper over the arranged tuna.
- 4
Serve
Drizzle the warm anchovy bagna cauda over the tuna, olives, and peppers. Season with salt and black pepper to taste. Serve immediately.
