Tuna Crudo

Zack Bowen

Looking for a cool recipe to beat the heat wave? Try this tuna crudo courtesy of the folks at Eventide and the pages of their recently-released cookbook: Eventide: Recipes for Clambakes, Oysters, Lobster Rolls, and More from a Modern Maine Seafood Shack. You can make the ginger scallion sauce and the tare ahead of time so you have them on hand and ready to go when the temperature starts to rise then you can just bust this one out without breaking a sweat.


Servings: 4


for the tartare
  • 10 ounces of the freshest, best-quality, most local tuna you can get your hands on
  • 2 or 3 red or French breakfast radishes, sliced into very thin rounds
  • Finishing salt
for the ginger scallion sauce (makes 2 1/2 cups)
  • 3 bunches scallions, trimmed and thinly sliced into rounds
  • 1/2 pound ginger, peeled and minced (to yield 1 cup)
  • 1/2 cup canola oil
  • 1 cup light soy sauce
  • 1 tablespoon sherry vinegar
  • Splash of mirin
  • Pinch of kosher salt
for the tare (makes about two cups)
  • 1 tablespoon canola oil
  • 3 garlic cloves, minced
  • 4- to 6-inch knob of ginger,
  • peeled and minced
  • 2 cups chicken stock
  • 1 1/2 tablespoons mirin
  • 1 1/2 tablespoons sake
  • 1 tablespoon sugar
  • 2 to 6 tablespoons soy sauce


for the tuna
  1. Cut the tuna against the grain into uniform 1/4-inch slices.
for the ginger scallion sauce
  1. Mix the scallions, ginger, canola oil, soy sauce, and vinegar in a jar or bowl, and season with a splash of mirin and a pinch of salt. If possible, let the flavors meld for a few hours or refrigerate overnight before using.
  2. Store in a sealed jar in the refrigerator for 2 weeks. The sauce can be used to dress noodles, rice bowls, and salads
for the tare
  1. In a large pot, heat the oil over medium-high heat and sauté the garlic and ginger until they start to brown.
  2. Add the chicken stock, mirin, sake, and sugar.
  3. Stir to scrape up any browned bits from the bottom of the pan as you bring the liquid to a boil; then lower the heat to a simmer.
  4. Cook, stirring occasionally, until the tare has thickened enough to coat the back of a spoon, 30 to 60 minutes.
  5. Turn off the heat and pour through a fine mesh strainer into a bowl.
  6. Season with the soy sauce to taste, until the mixture is rich and savory to your liking.
  7. Use immediately or store in an airtight container in the refrigerator for up to 1 month.
to assemble
  1. Tile the tuna slices on a large platter or four plates, season with salt, and drizzle with tare and then with a light layer of the ginger scallion sauce.
  2. Shower the radish slices over the top in a thin layer.
  3. Serve within 30 minutes.

You may also be interested in