Chef Jason Albus sheds some layers for summer with a cool tuna crudo recipe that packs a punch. The true flavor of the fish is brought out by a light dressing of oil and an acidic edge provided by lemon juice and Worcestershire sauce. Sliced jalapenos give the chilled dish some heat, and it’s all served atop dried collard chips for a Lowcountry touch.
- 1 bunch collard greens, de-stemmed
- 8 ounces tuna, sushi grade
- 1 small jalapeno, thinly sliced
- 1/2 lemon, zested
- 2 scallions, grilled and minced
- sea salt and freshly ground pepper
- 1 tablespoon extra virgin olive oil
- 1/2 tablespoon Worcestershire sauce
- 1/2 tablespoon fresh lemon juice
- Place a serving plate for the crudo in the fridge or freezer to chill. Bring a pan of salted water to a boil and blanch the collard leaves for two minutes. Place on a paper towel to dry then transfer to a baking sheet. Bake the collards in the oven at 300F for about 10-20 minutes (or place in a dehydrator for about two hours) until dry and crisp. Set aside.
- Remove the chilled plate from the fridge or freezer. Slice the tuna thinly with a sharp knife and lay the slices on the plate, overlapping slightly. Sprinkle the fish with the sliced jalapeno, lemon zest, minced scallion and a generous pinch each of salt and pepper. Drizzle with the oil, Worcestershire sauce and lemon juice just before serving.
- Place the marinated fish on top of the collard leaf chips and enjoy.