Bluefin Tuna Crudo Recipe
Amazu tomatoes, pickled ginger, cucumber, citrus-saffron vinaigrette
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Ingredients
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Main Ingredients
Citrus-Saffron Vinaigrette
Method
Preparation of Ingredients
- 1
Prepare the Tuna
Using a sharp knife, slice the Bluefin Tuna into thin sashimi-style pieces. Set aside on a chilled plate.
- 2
Prep the Amazu Tomatoes
Cut the Amazu tomatoes in half, removing any excess seeds if necessary. Place them on the side of the tuna.
- 3
Slice the Cucumber
Peel the cucumber and slice it into thin rounds or sticks, depending on your presentation preference. Arrange these on the plate with the tuna and tomatoes.
- 4
Chop the Pickled Ginger
Finely chop the pickled ginger and sprinkle it over the prepared tuna.
Citrus-Saffron Vinaigrette
- 5
Mix the Vinaigrette
In a small bowl, combine the olive oil, lemon juice, orange juice, saffron threads, salt, and black pepper. Whisk together until well blended.
- 6
Drizzle the Vinaigrette
Drizzle the citrus-saffron vinaigrette over the tuna, tomatoes, and cucumber just before serving.
Serving
- 7
Plate the Dish
Arrange the tuna, tomatoes, and cucumber artfully on a plate. Add the pickled ginger on top and finish with the vinaigrette.
- 8
Garnish and Serve
Optionally, garnish with microgreens or edible flowers for visual appeal. Serve immediately.
