Local Albacore Tuna Crudo with Radishes and Stinging Nettle Nori Purée

  • prep time15 min
  • total time 20 min
  • serves 4

Courtesy of Chef Makoto Ono of PiDGin.

4 Ratings
Directions for: Local Albacore Tuna Crudo with Radishes and Stinging Nettle Nori Purée

Ingredients

½ lb(s) local albacore tuna loin, cut into 1/4-inch slices

60 g radishes, thinly sliced

3 Tbsp lemon juice

1 lemon, zested

6 Tbsp high-quality olive oil

1 Tbsp rice vinegar

2 clove garlic, sliced

100 g stinging nettle

100 g Parmesan

10 g nori

80 mL vegetable oil

2 Tbsp water

Directions

1. Lightly sauté garlic and stinging nettle in pan over medium heat with 1 tbsp of the vegetable oil. In a blender, combine sautéed garlic, stinging nettle, nori, olive oil, water, and 50g of Parmesan, and purée until smooth. Salt to taste.

2. In separate bowl, create vinaigrette by whisking lemon juice, lemon zest, rice vinegar and olive oil

3. When serving, brush purée onto a plate with spoon and arrange sliced tuna on top. Carefully drizzle vinaigrette on tuna and garnish with sliced radishes, and remaining shaved Parmesan. Season to taste with finishing salt.

See more: Appetizer, Asian, Fish, Vegetables


http://www.foodnetwork.ca/recipe/local-albacore-tuna-crudo-with-radishes-and-stinging-nettle-nori-puree/14490/

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