Bluefin Crudo ‡ Recipe
bluefin tuna, fried sunchokes, buttermilk zu, smoked trout roe
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Ingredients
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Method
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Prepare the Sunchokes
Begin by washing and peeling the sunchokes. Cut them into thin slices, about 1/4 inch thick.
Fry the Sunchokes
Heat olive oil in a frying pan over medium-high heat. Once hot, add the sunchoke slices and fry until golden brown and crispy, about 3-4 minutes. Remove them from the oil and place them on a paper towel to drain excess oil. Season with sea salt while still hot.
Prepare the Bluefin Tuna
While the sunchokes are frying, slice the bluefin tuna into thin sashimi-style pieces, about 1/2 cm thick. Arrange them on a chilled plate.
Make the Buttermilk Sauce
In a small bowl, combine the buttermilk, lemon juice, black pepper, and finely chopped fresh chives. Mix well to create a smooth sauce.
Assemble the Dish
Drizzle the buttermilk sauce over the arranged tuna slices. Top with fried sunchokes and a generous spoonful of smoked trout roe.
Final Seasoning
Finish the dish with a light sprinkle of sea salt and additional black pepper if desired. Serve immediately for the best flavor.