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Tuna Crudo

by Annalisa Brown (follow)
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This raw tuna dish is showcased to perfection as Japanese and Italian flavours combine and bring the freshness of the produce to life.

I’ve used Sashimi grade Tuna from the Sydney Fish Markets and drizzled the tuna with a very simple lemon and oil vinaigrette dressing.

To enliven the taste further and provide a little fusion zing to the palate, I used Wasabi Granita and Balsamic Glaze to garnish the tuna.

Tuna Crudo is showcased to perfection as Japanese and Italian flavours combine and bring the freshness of the tuna to life.

Preparation Time: 15 minutes
Makes: 2-4 entrée servings

200g Sashimi Grade Yellow Fin Tuna
¼ Cup Wasabi Granita
¼ Cup Balsamic Glaze
¼ Cup Diced Lebanese Cucumber

To Garnish
Lemon Juice
Extra Virgin Olive Oil
Micro Herbs
Seaweed Salad

Cut the tuna into 1cm cubes and arrange on a serving plate.

Yellow Fin Tuna from the Sydney Fish Markets.

Cut the cucumber into small ½ cm cubes and scatter over and around the cubed tuna.

Cut the Tuna into small cubes.

Using a fork scrape the Wasabi Granita over the tuna. Drizzle the Balsamic Glaze around the tuna.

Japanese inspired Wasabi Granita.

Italian Balsamic Glaze.

Garnish the dish with a squeeze of lemon, extra virgin olive oil, micro herbs and seaweed salad.

Japanese inspired Wasabi Granita and Italian Balsamic Glaze provide a little fusion zing to the palate.

#Gluten Free
#Dairy Free
#Sugar Free
#Low Fat
#Clean Eating
#Healthy Recipes
I like this Recipe - 4
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