Yellowfin Tuna Crudo Recipe

Prepare tuna

Pat the yellowfin tuna dry with paper towels. Using a very sharp knife, trim any sinew and cut the tuna into 1/4-inch thick slices or 1/2-inch cubes depending on your plating preference. Arrange the cut tuna on a chilled plate or platter in a single layer, spacing pieces to accept aquachile and garnishes.

Season tuna lightly with 1 tsp kosher salt distributed evenly and drizzle with 2 tbs extra-virgin olive oil just before serving to give a glossy finish.

Blend aquachile

Place 2 cups cubed ripe cantaloupe, 3 tbs fresh lime juice, 60 ml cold water, the seeded serrano or jalapeño, 3 tsp kosher salt, 1 tsp sugar, and 2 tbs cilantro in a blender. Pulse briefly until the cantaloupe is mostly liquefied but still has a bit of texture (about 6–8 pulses). Taste and adjust: add more lime if it needs brightness or a pinch more salt if flat.

Strain the blended mixture through a fine-mesh sieve into a bowl, pressing with a spoon to collect a smooth but slightly pulpy aquachile. Chill in the refrigerator until ready to use (at least 10 minutes).

To finish the aquachile on the plate, spoon 1–2 tablespoons over each portion of tuna just before serving so the tuna gently 'cooks' in the citrus-cantaloupe liquid while preserving its raw texture.

Quick-pickle

In a small saucepan combine 60 ml rice vinegar, 60 ml water, 2 tsp granulated sugar, and 1 tsp kosher salt. Warm over medium heat, stirring until sugar and salt dissolve. Remove from heat and let cool to room temperature.

Place 1 cup thin cantaloupe or honeydew slices in a small jar or bowl and pour the cooled pickling liquid over them. Let sit at room temperature for 15–30 minutes, or refrigerate for up to 2 hours for a more pronounced pickle. Drain before plating.

Prepare garnishes

Thinly slice or matchstick 1 cup english cucumber and pat lightly to remove excess water. Measure out 2 tbs smoked trout roe and 1 tsp black sesame seeds. If using microgreens, have 1/2 cup ready and chilled.

Just before plating, scatter a small mound (about 1 tsp) of smoked trout roe on top of select tuna pieces to create briny pops. Sprinkle black sesame seeds sparingly across the plate for visual contrast and to add a toasty note. Distribute cucumber and pickled melon slices around and atop the tuna as textural contrast.

Make buttermilk dressing

Whisk together 120 ml cultured buttermilk, 2 tbs sour cream, 1 tbs fresh lemon juice, 1 tbs finely chopped chives, 1/2 tsp salt, and 1/4 tsp white pepper until smooth. Taste and adjust seasoning. Chill until plating.

To plate, either dot the plate with small quenelles (use two teaspoons) of SC Buttermilk around the tuna or drizzle a thin ribbon. This creamy component balances the citrus and smoky roe.

Arrange the prepared tuna on chilled plates. Spoon the chilled cantaloupe aquachile over the tuna (1–2 tbs per portion). Add pickled melon and cucumber around the fish. Place smoked trout roe strategically on top of some tuna pieces. Dot or drizzle SC Buttermilk around the plate. Finish with a light sprinkle of black sesame seeds and a few microgreens.

Serve immediately so the tuna remains bright and the aquachile keeps its fresh citrus character.