Searching for the perfect appetizer to wow at summer dinner parties? Here’s the show stopper you’ve been looking for. Chef Brian Rae complements his tuna crudo with a salad of spigarello, a cousin to broccoli rabe, that’s dressed with three types of oils plus sambal. If you can’t find the special veggie, you can use spinach or kale — and make sure you’re buying sushi grade bluefin tuna!
Tuna Crudo with Spigarello Salad
Details
Ingredients
- 1 bunch cleaned spigarello
- 1/2 ounce almond oil
- 1 teaspoon sesame oil
- 1/2 ounce lemon oil
- 1/2 teaspoon sambal chili sauce
- salt
- 8 ounces bluefin tuna, sliced 1/6 inch thick
- 1/4 ounce fleur de sel
- 1 ounce lemon oil
- 1/2 ounce almond oil
- 1/4 teaspoon lemon zest
- 1/8 teaspoon Aleppo pepper
- 1 teaspoon pickled mustard seed
- 1/4 cup spigarello salad
- 2 radishes, shaved
Directions
- Blanch spigarello in salted boiling water for 30 seconds.
- Shock in ice water, gently squeeze out water.
- Dress with remaining ingredients.
- Check seasoning.
- Season the fish with salt, oils, zest and aleppo on both sides.
- Line up fish on 4 plates.
- Top each piece with a little bit of spigarello, a few pickled mustard seeds and a few slices of radishes.
- Serve well chilled.