Tuna Crudo
by Annalisa Brown (follow)
Easy (2618) Healthy (1719) Quick (1295) Gluten Free (626) Dairy Free (298) Fish (215) Low Fat (162) Clean Eating (131) Sugar Free (109) Raw (81)
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.
Preparation Time: 15 minutes
Makes: 2-4 entrée servings
Ingredients
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
Method
Categories
#Tuna
#Fish
#Sashimi
#Easy
#Quick
#Raw
#Gluten Free
#Dairy Free
#Sugar Free
#Unprocessed
#Healthy
#Low Fat
#Clean Eating
#Healthy Recipes
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.
Makes: 2-4 entrée servings
Ingredients
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.
Categories
#Tuna
#Fish
#Sashimi
#Easy
#Quick
#Raw
#Gluten Free
#Dairy Free
#Sugar Free
#Unprocessed
#Healthy
#Low Fat
#Clean Eating
#Healthy Recipes
[ print friendly ]
Submit your recipes for a share of ad revenue - click here
More Recipes by Annalisa Brown
12 likes
4 likes
7 likes
4 likes
7 likes
Articles by Annalisa Brown on Other Hubs
ID: 34522
[ Submit a Comment ]
Trending Recipes
Categories
Competition Winners (10)
Tips for Writers (1)
Asian (452)
Indian (213)
Italian (197)
Chinese (139)
Japanese (114)
Thai (107)
Mexican (70)
Australian (60)
French (46)
Mediterranean (42)
Middle Eastern (31)
Vietnamese (28)
Moroccan (20)
American (18)
German (15)
Korean (14)
Jewish (13)
Cajun (7)
African (6)
South American (5)
Polish (4)
Singaporean (4)
Carribean (4)
Tibetan (4)
Filipino (3)
New Zealand (2)
Burmese (2)
Israeli (2)
Southern (1)
South African (1)
Family (1203)
Simple (930)
Snack (710)
Vegan (675)
Kids (669)
Baking (622)
Chicken (606)
Chocolate (514)
Vegetables (431)
Sweet (375)
Cheese (331)
Salad (319)
Afternoon Tea (306)
Winter (300)
Dairy Free (298)
Make Ahead (275)
Sweets (258)
Pasta (254)
Cake (250)
Soup (243)
Summer (228)
Snacks (222)
Bread (218)
Rice (217)
Fish (215)
Eggs (203)
Brunch (202)
Fruit (193)
Tomatoes (176)
Banana (174)
Lactose Free (170)
Mushrooms (165)
Beef (162)
Coconut (162)
Low Fat (162)
Party Food (160)
Seafood (160)
Curry (157)
Nuts (155)
Side Dish (153)
Biscuits (152)
Cakes (148)
Spicy (137)
Party (136)
Bacon (134)
Clean Eating (131)
Entree (131)
Potato (129)
Pudding (124)
Avocado (122)
Copyright 2012-2017 On Topic Media PTY LTD. ABN 18113479226. mobile version
