Albacore Tuna Crudo. Credit: Shelby Moore
Ingredients
FOR THE ALBACORE TUNA
Center-cut albacore tuna loin: 900 g
Tomato agrumato (see below): to taste
Caper olive oil condiment (see below): to taste
Fried onions: to taste
Fresh basil leaves
Maldon salt: to taste
Lemon: 1/2
FOR THE CAPER OLIVE OIL CONDIMENT
Salted capers: 15 g (roughly chopped)
High quality extra virgin olive oil, preferably Sicilian: 120 g
FOR THE TOMATO AGRUMATO
Tomato lemon conserva (see below): 100 g
Lemon juice: 50 g
Shio koji: 50 g
Extra virgin olive oil: 10 g
Thai chili: 1 (minced + more to taste)
FOR THE TOMATO CONSERVA
Sugar: 36 g
Water: 120 g
Tomatoes: 2-3 (diced)
Lemon: 1/2 (deseeded and diced)
Salt: to taste
Marjoram: 1 sprig
Extra virgin olive oil: 240 g
A vibrant, herbaceous, and lightly acidic appetizer. Whether you are hosting a dinner party or sharpening your knife skills at home, chef Zach Pollack’s albacore tuna crudo with tomato agrumato is a bright, crowd-pleasing starter.
How to make Cosetta’s Albacore Tuna Crudo with Tomato Agrumato
01.
Make the Tomato Conserva
- Preheat the oven to 275°F.
- Combine the sugar, water, tomatoes, diced lemon, salt, and marjoram in an oven-safe pot.
- Bring to a boil, cover, and transfer to the oven for 1 hour. Add a splash of water as needed to prevent browning.
- Transfer to a blender and slowly stream in the olive oil.
- Refrigerate until ready to use.
02.
Make the Tomato Agrumato
- In a blender, combine the tomato conserva, lemon juice, shio koji, olive oil, and Thai chili.
- Blend until completely smooth.
- Refrigerate.
03.
Make the Caper Olive Oil Condiment
- Combine the chopped salted capers with olive oil in a small bowl.
- Stir to incorporate and set aside.
04.
Prepare the Tuna
- Cut the tuna loin lengthwise into sections roughly 4 to 5 centimeters square.
- Freeze for 15 minutes.
- Place the tuna on a wire rack set over a sheet tray.
- Using a blowtorch, torch all sides of the tuna until lightly seared.
- Refrigerate immediately until firm.
- Slice into pieces about 6 millimeters thick.
05.
Assemble and Serve
- Spoon tomato agrumato across the bottom of a chilled, rimmed plate.
- Arrange the sliced tuna over the sauce.
- Spoon the caper olive oil mixture over the fish.
- Finish with Maldon salt, fried onions, torn basil leaves, and a squeeze of lemon.
