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Albacore Tuna Crudo with Rhubarb Ponzu and Zucchini Tempura

Albacore Tuna Crudo with Rhubarb Ponzu and Zucchini Tempura
PREP TIME
1h
COOK TIME
15 min
YIELDS
8 servings

Cold water Canadian Ocean Wise™ tuna has a beautiful firm texture, perfect for crudo (raw) preparation. My Canadian version of ponzu can be made ahead and stored in the refrigerator for up to 10 days—a versatile recipe. Serves 8 (as an appetizer or light lunch).

Substitutions: Any sustainable tuna can be used instead of albacore, such as yellowfin.

Pairing Suggestion: Blue Mountain Vineyard & Cellars 2011 Pinot Blanc.

Recipe by Chef Andrew Winfield from River Café and taken from “The Ocean Wise Cookbook 2” ©2015 Whitecap Books Ltd.

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Ingredients

Rhubarb Ponzu

2
lb(s) (900 g) rhubarb, chopped
2
Tbsp (30 mL) water
½
cup (125 mL) sugar
¼
cup (60 mL) lemon juice
2
Tbsp (30 mL) lime juice
2
tsp (10 mL) minced ginger
1
stalk lemon grass, bruised and chopped into ½-inch (1 cm) pieces
1
tsp (5 mL) lemon zest
1
tsp (5 mL) lime zest
cup (80 mL) birch syrup (or ¼ cup (60 mL) maple syrup)
½
cup (125 mL) light soy sauce
¼
cup (60 mL) rice vinegar
¼
cup (60 mL) mirin

Ocean Wise Albacore Tuna Crudo

1
lb(s) (450 g) Ocean Wise albacore tuna loin
1
Tbsp (15 mL) coarse sea salt
1
Tbsp (15 mL) orange zest

Zucchini Tempura

2
cups (500 mL) carbonated water
1
egg yolk
3
ice cubes
1 ½
cups (375 mL) pastry flour
1 ½
cups (375 mL) all-purpose flour
2
Tbsp (30 mL) cornstarch
1
tsp (5 mL) baking soda
2
cups (500 mL) sunflower oil
1
medium zucchini, skin on and cut into strips
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Directions

Step 1

Place rhubarb in a medium pot and cover with water. Simmer rhubarb gently until soft, about 30 minutes. Cool and strain the liquid into a sealable jar.

Step 2

In a medium pot add 2 Tbsp (30 mL) water and sugar over medium-high heat. Do not stir. Once sugar begins to brown, add rhubarb juice, citrus juices, ginger and lemon grass. Simmer 5 minutes, or until reduced by half.

Step 3

Add remaining ingredients and stir. Simmer 5 minutes more. Strain and refrigerate.

Step 4

Season tuna with course sea salt and orange zest. Rest in refrigerator for 10 minutes.

Step 5

In a large bowl, mix carbonated water and egg yolk together; add ice cubes. Sprinkle flours and cornstarch over the liquid. Use chop sticks to stab at solids to half combine, but leave batter very lumpy (the batter should be under-mixed, similar to a crepe batter).

Step 6

In a medium pot on the stovetop, heat sunflower oil to 375°F (190°C). Dust the zucchini with flour. Dip quickly into batter and fry until golden brown. Dry on paper towels.

Step 7

To serve: Slice Ocean Wise albacore tuna into 1/4-inch (6 mm) thick pieces and place in centre of plate. Spoon rhubarb ponzu generously over tuna slices and top with zucchini strips.

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