Name: Albacore Tuna Crudo with Rhubarb Ponzu and Zucchini Tempura
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 8 servings
Ingredients: 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; ⅓ 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; 1 lb(s) (450 g) Ocean Wise albacore tuna loin; 1 Tbsp (15 mL) coarse sea salt; 1 Tbsp (15 mL) orange zest; 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

Albacore Tuna Crudo with Rhubarb Ponzu and Zucchini Tempura

Prep Time

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.

ingredients

Rhubarb Ponzu

lb(s) (900 g) rhubarb, chopped

Tbsp (30 mL) water

cup (125 mL) sugar

cup (60 mL) lemon juice

Tbsp (30 mL) lime juice

tsp (10 mL) minced ginger

stalk lemon grass, bruised and chopped into ½-inch (1 cm) pieces

tsp (5 mL) lemon zest

tsp (5 mL) lime zest

⅓

cup (80 mL) birch syrup (or ¼ cup (60 mL) maple syrup)

cup (125 mL) light soy sauce

cup (60 mL) rice vinegar

cup (60 mL) mirin

Ocean Wise Albacore Tuna Crudo

lb(s) (450 g) Ocean Wise albacore tuna loin

Tbsp (15 mL) coarse sea salt

Tbsp (15 mL) orange zest

Zucchini Tempura

cups (500 mL) carbonated water

egg yolk

ice cubes

1 ½

cups (375 mL) pastry flour

1 ½

cups (375 mL) all-purpose flour

Tbsp (30 mL) cornstarch

tsp (5 mL) baking soda

cups (500 mL) sunflower oil

medium zucchini, skin on and cut into strips

Ingredient Substitution Guide

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.

Rate Recipe

My rating for Albacore Tuna Crudo with Rhubarb Ponzu and Zucchini Tempura

Albacore Tuna Crudo with Rhubarb Ponzu and Zucchini Tempura