Crudotonno Recipe
raw ahi tuna, basil, bergamot aioli, gooseberry, pickled celery
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Pickle the Celery
In a small bowl, mix white vinegar, sugar, and a pinch of salt until dissolved. Slice the celery stalks thinly and add them to the vinegar mixture. Let them pickle for at least 30 minutes.
- 2
Prepare the Ahi Tuna
Cut the ahi tuna into small cubes or thin slices, as preferred. Arrange them neatly on a serving plate.
- 3
- 4
Assemble the Dish
Spoon the bergamot aioli over the arranged tuna. Scatter the pickled celery and gooseberries around the plate. Garnish with fresh basil leaves.