Yellow Fin Tuna & Pear Crudo
16 oz yellow fin tuna loin, sashimi grade,
2 Bartlett or Red Bartlett Pear, Sliced in 1/2 cm slices lengthwise
1 cucumber, thinly peeled using Y peeler
2 radish, paper thin sliced and iced bath
1 jalapeño, thinly sliced (almost paper thin)
2 heirloom carrot, thinly sliced using Y peeler and iced bath
2 limes, zest and juice
2 lemon, zest and juice
2 orange, zest and juice
4 tablespoons Grapeseed Oil
Makes 4 Servings
To make vinaigrette: in a bowl, whisk together, zest and juices of limes, lemons, and oranges with grape seed oil and salt.
To prepare crudo: slice fish into eight 1 cm thick slices weighing no more than ½ ounce each. WHEN READY TO BE SERVED… toss fish, carrots, and radish in vinaigrette.
To Plate: Place 8 pieces fish on plate as desired and garnish with jalapeno slices, slices of pear, curls of carrot, radishes, cucumber spools, and flower petals or pinches of microgreens. To finish add a generous pinch of tajin to the top. Provecho ~CS
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