Tuna Crudo with Spigarello Salad

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!


Servings: 4


for the spigarello salad
  • 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
for the tuna
  • 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


for the spigarello salad
  1. Blanch spigarello in salted boiling water for 30 seconds.
  2. Shock in ice water, gently squeeze out water.
  3. Dress with remaining ingredients.
  4. Check seasoning.
for the tuna
  1. Season the fish with salt, oils, zest and aleppo on both sides.
  2. Line up fish on 4 plates.
  3. Top each piece with a little bit of spigarello, a few pickled mustard seeds and a few slices of radishes.
  4. Serve well chilled.

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