As per my earlier Salmon interpretation of this pesce crudo dish, I also made a Tuna interpretation. In this instance, I decided to match it with the subtle aniseed flavour of fennel fronds, garlic and olive oil.
Finely chopped Fennel Fronds – if you’re seeking a stronger aroma and flavour use wild fennel
Juice of half a lemon, strained
1 small garlic clove, ground to a fine paste
Some coarse sea salt flakes
freshly ground white pepper berries
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Cut Tuna into the thinnest slices you can manage (best done against the grain)
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Divide slices among your serving plates and spread them out flat
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Sprinkle the fennel fronds over and between the slices.
- Cover the plates with some glad wrap and using a small rolling-pin (or perhaps the flat bottom of a measuring cup) to press down and carefully spread out until it flattens out and covers the entire surface of the plate
- When you have done all of them, stack plates and place them into the fridge to chill.
- Meanwhile, mix the lemon, olive oil, garlic, sea salt, pepper and gently whisk together.
- When the Tuna is cold, take it out of the fridge, drizzle the juice mix over the slices ensuring they are well coated, (but not drowning).
- Return to fridge and leave cold until ready to serve.
This served on their plates as is, though, I love to keep a slab of Himalayan salt in the freezer to serve it on, along with a few slices of lemon to adorn the platter and a vinegary fennel salad alongside.
Tagged: garlic clove, Tuna
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