Albacore Tuna Crudo with Rhubarb Ponzu and Zucchini Tempura

  • prep time60 min
  • total time 75 min
  • serves 8

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.

12 Ratings
Directions for: Albacore Tuna Crudo with Rhubarb Ponzu and Zucchini Tempura


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 1/2-inch (1 cm) pieces

1 tsp (5 mL) lemon zest

1 tsp (5 mL) lime zest

⅓ cup (80 mL) birch syrup (or 1/4 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


Rhubarb Ponzu

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.

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.

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

Ocean Wise Albacore Tuna Crudo

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

Zucchini Tempura

1. 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).

2. 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.

3. 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.

See more: Appetizer, Eggs/Dairy, Fish, Lunch, Seafood, Vegetables

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