Crudo of tuna with frozen white balsamic, cucumber, finger lime and caviar

Crudo of tuna with frozen white balsamic, cucumber, finger lime and caviar

By
From
Nuovo Mondo
Makes
4
Photographer
Alan Benson

This recipe is simple and quick to prepare. The best cut to use is the large loin of yellowfin tuna; kingfish is also a great substitute. The best caviar to use is sterling or tsar nicola caviar, which can be purchased in jars. A good alternative is salmon or tuna roe.

Ingredients

Quantity Ingredient
500ml white balsamic vinegar
80g caster sugar
2kg crushed ice
400g skinless, boneless tuna loin, sliced into 2 cm cubes using a very sharp knife
4 native finger limes or use orange segments, white pith removed
1 continental cucumber, peeled, seeded and diced into 5 mm cubes
30g caviar
1 baby shiso or other peppery cress
extra-virgin olive oil, for drizzling

Method

  1. Gently heat the vinegar and sugar in a saucepan over medium heat, stirring to dissolve the sugar. Taste for balance – it should not be sweet; the sugar should counteract the acid in the vinegar but not take it away completely. Pour into a tray and freeze for 1–2 hours, or until solid.
  2. Place four dinner plates in the freezer to chill for 30 minutes before serving. Place the crushed ice in a baking tray and wrap with plastic wrap. Don’t wrap too tightly, as you want the plastic wrap touching the ice. Lay the tuna on the plastic wrap over the ice to keep it cold.
  3. Halve the finger limes and, using a teaspoon, gently spoon out the pearls of fruit and place in a bowl. If using orange segments, break the flesh into small pieces.
  4. Remove the frozen balsamic mixture from the freezer and roughly scrape the surface using a fork. The balsamic should resemble fine snow – if not, return to the freezer for a further 30 minutes. Pour the balsamic snow into a container as you make it and return to the freezer. Scrape as much ice off the balsamic as you can, and when it starts to melt return it to the freezer to set. Continue this process until you have enough snow to scatter over the serving plates.
  5. Arrange the tuna on the chilled plates. Scatter with the cucumber and finger lime pearls, and spoon over as much frozen white balsamic as you wish, about 1½ tablespoons per plate. Garnish with caviar, baby shiso and a nice drizzle of olive oil.

Stefano:

  • Ah! This is where crudo, which is meant to be just that – crude – goes out of control. And yet, there are two classic Italians here: white balsamic and extra-virgin olive oil. This is really where typical Italian ideas are developed to a crazy point, and antipasto pushes new boundaries! Bravo, Jim!

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