Tuna Crudo Recipe

1. Prepare tuna

Keep the sushi-grade yellowfin tuna well chilled. Trim away any skin or sinew and pat dry with paper towel. Using a very sharp knife, slice the tuna into 4–6 mm (about 1/4 inch) thin slices or small 2 cm dice depending on preferred presentation. Arrange on a chilled platter in a single layer or in small stacks for plating.

2. Make quick yuzu glaze

In a small saucepan combine yuzu juice (60 ml), soy sauce (15 ml), mirin (10 ml) and caster sugar (5 g). Bring to a gentle simmer over medium-low heat and reduce until slightly syrupy and glossy, about 4–5 minutes. Cool to room temperature. Taste and adjust balance — it should be bright, salty-acidic with a hint of sweetness.

3. Prep plums and pickled ginger

Thinly slice the peeled plum into very fine wedges or julienne strips. Pat pickled ginger dry if excessively wet. Reserve for plating. Snip chives finely and keep microgreens/tarragon leaves ready.

4. Season the sliced/diced tuna lightly with sea salt flakes (use about half the salt now; reserve remaining for finish) and a grind of black pepper. Just before plating, brush or drizzle a small amount (about 1 teaspoon per portion) of the cooled yuzu glaze over the tuna to coat lightly.

5. Blanch and blend

Bring a small pot of water to a boil. Blanch the tarragon leaves for 10 seconds, then immediately transfer to an ice bath to preserve color. Squeeze dry and pat with paper towel. In a blender or with an immersion blender, combine the blanched tarragon, neutral oil (120 ml), lemon zest (1 tsp) and 1/4 tsp salt. Blend until vibrant green and emulsified, about 30–45 seconds.

6. Strain and store

Strain the tarragon oil through a fine-mesh sieve or cheesecloth into a small container to remove solids for a smooth, bright oil. Refrigerate briefly if not using immediately; bring back to room temperature before finishing.

7. Mix aioli

In a small bowl combine mayonnaise (120 g), prepared horseradish (20 g), lemon juice (10 ml), grated garlic (1 clove), 1/4 tsp salt and a pinch of black pepper. Whisk until smooth and taste — add more horseradish for heat or more lemon for brightness. Transfer into a squeeze bottle or piping bag for controlled plating.

8. Slice potatoes

Using a mandoline set to a thin setting (1–1.5 mm), slice the potatoes very thinly for crisp chips. Rinse the slices in cold water to remove surface starch, then dry thoroughly in a clean towel or paper towels. Excess moisture will cause oil splatter and sogginess.

9. Fry crisps

Heat neutral oil in a heavy pot or deep fryer to 175°C (350°F). Fry potato slices in small batches, stirring gently, until pale golden and crisp, about 2–3 minutes per batch. Remove with a slotted spoon to a paper towel-lined tray and immediately season with salt (use the 1 tsp specified) to taste.

10. Season sour cream & onion dust

In a small bowl combine sour cream (60 g) with onion powder (1 tsp), dried chives (1 tsp) and a pinch of salt. If you prefer a dry powder, spread the mixture thinly on a tray and chill until very firm, then crumble; otherwise serve as a small spoonful or use sparingly to brush crisps before plating. Keep some crisps whole for garnish and some broken into shards for textural scattering.

11. Plate the tuna

Arrange slices or cubes of tuna on chilled plates. Spoon or brush small amounts of horseradish aioli in a few dots around the tuna. Drizzle tarragon oil lightly over the fish and around the plate (about 1–2 teaspoons per plate). Scatter thin plum slices and small pieces of pickled ginger artfully over and beside the tuna.

12. Place 3–5 sour cream & onion potato crisps next to each portion, using whole crisps upright for height and broken shards for texture. Sprinkle snipped chives and microgreens or tarragon leaves over the dish. Finish with a few drops of extra virgin olive oil (about 1/2 tsp), a small pinch of remaining sea salt flakes, a light grating of fresh horseradish if desired, and a tiny dusting of yuzu zest for aroma.

13. Serve immediately so the tuna is cool and delicate and the crisps remain crisp. Provide any remaining yuzu glaze and aioli on the side if desired.