Maine Bluefin Tuna Crudo with Summer Produce
Time: 10 minutes
This refreshing dish highlights the delicate flavor of premium tuna, lightly dressed in a bright, savory seasoning made with shiro dashi, rice wine vinegar, and Calabrian chili. Vibrant seasonal produce and edible flowers showcase the best of summer's flavors.
INGREDIENTS
Yield: 1 serving
- Shiro dashi (Japanese soup base)
- Calabrian chili
- Rice wine vinegar
- Extra virgin olive oil
- 4-5oz Bluefin Tuna cubes, either cut from fresh loin, or use our Frozen Poke
- 1 small summer cucumber
- 2-3 cherry tomatoes
- Edible flowers
- Mini green onions
PREPARATION
Step 1
Combine the dashi, rice wine vinegar, and olive oil in equal parts in a small bowl. Add the Calabrian chili to taste. Set aside.
Step 2
Cut your bluefin tuna into one inch cubes. Cut your cucumber in equally sized pieces, and then cut your cherry tomatoes in half.
Step 3
Toss your tuna in the seasoning mixture. Spoon the tuna onto your serving plate with a slotted spoon, leaving most of the seasoning mixture behind.
Step 4
Place the cherry tomato and cucumber pieces artfully among the tuna.
Step 5
Top the crudo with your edible flowers. We used cucumber blossoms, clover, and mini green onions.
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