Cook Time
10 min
Yields
4 servings
Recipe by Connie DeSousa from Top Chef Canada Episode 13.
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ingredients
Albacore Tuna Crudo
4 1
oz pieces of fresh Albacore Tuna, skewered with a toothpick
Fennel and Apple Salad with Ic
1
cup cabernet franc ice wine
¼
cup fennel bulb, finely diced
¼
cup green apple, peeled and finely diced
4
cabernet franc grapes, cut in ½
salt
pepper
Assembly
1
large piece of Himalayan salt rock
Albacore Tuna Crudo
Fennel and Apple Salad with Ice Wine Reduction
3
Tbsp fennel fronds
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directions
Step 1
Heat ice wine in a small Le Creuset Saucepan over medium-high heat until reduced to ¼ cup. Set aside to cool before assembling salad.
Step 2
Mix remaining ingredients in a bowl, season with salt and pepper. Add 2 tablespoons of ice wine reduction, toss. Set aside for assembly.
Step 3
Before serving, place skewered tuna on salt rock to cure, approximately 4-5 minutes.
Step 4
Top Albacore Tuna Crudo with Fennel and Apple Salad. Garnish with fennel fronds and drizzle remaining ice wine reduction around tuna and serve.