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

Tajin Seasoning

Microgreens/Edible Marigolds

 

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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