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Albacore Tuna Crudo with Fennel and Apple Salad and Ice Wine Reduction

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Recipe summary

Recipe by Connie DeSousa from Top Chef Canada Episode 13.

Preparation time:
Cooking time: 10 minutes
Yield: 4

Ingredients

Albacore Tuna Crudo

  • 4 1 ounce pieces of fresh Albacore Tuna, skewered with a toothpick

Fennel and Apple Salad with Ice Wine Reduction

  • 1 cup cabernet franc ice wine
  • 1/4 cup fennel bulb, finely diced
  • 1/4 cup green apple, peeled and finely diced
  • 4 cabernet franc grapes, cut in 1/2
  • salt
  • pepper

Assembly

  • 1 large piece of Himalayan salt rock
  • Albacore Tuna Crudo
  • Fennel and Apple Salad with Ice Wine Reduction
  • 3 tablespoons fennel fronds

Directions

Albacore Tuna Crudo

Fennel and Apple Salad with Ice Wine Reduction

  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.
  2. Mix remaining ingredients in a bowl, season with salt and pepper. Add 2 tablespoons of ice wine reduction, toss. Set aside for assembly.

Assembly

  1. Before serving, place skewered tuna on salt rock to cure, approximately 4-5 minutes.
  2. Top Albacore Tuna Crudo with Fennel and Apple Salad. Garnish with fennel fronds and drizzle remaining ice wine reduction around tuna and serve.

Pitchin' In
Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

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