Tuna Crudo Recipe
pickled carrot, ponzu, aromatic lard, jalapeno
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Ingredients
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Tuna Crudo Ingredients
Method
Preparation Instructions
- 1
Pickle the Carrots
Peel the carrots and slice them into thin julienne strips. In a bowl, combine rice vinegar, a pinch of salt, and a little sugar (to taste). Add the carrot strips and let them marinate for at least 30 minutes.
- 2
Prepare the Tuna
Using a sharp knife, slice the sushi-grade tuna into thin, bite-sized pieces. Arrange them on a serving plate.
- 3
Make the Ponzu Sauce
In a small bowl, mix soy sauce, lime juice, and a pinch of black pepper. Adjust to taste.
- 4
Assemble the Dish
Top the tuna slices with the pickled carrots. Drizzle the ponzu sauce over the fish. Add small dollops of aromatic lard on top.
- 5
Garnish
Finely slice the jalapeño and sprinkle it over the dish for an added kick. Season with salt and black pepper to taste.
