Noreen Wasti, Brightland Chef in Residence, has shared the surprisingly simple recipe for a special, celebratory dish: Tuna Crudo with Caviar. If you have never dealt with raw fish before, do not worry - Noreen also shared 5 tips for handling raw fish to ease the process.
"I miss restaurants — squeezing into a corner table under that shadowy golden light with a stained paper menu placed in front of you. What I would give to hear 'tonight’s specials' again. I wanted to create a dish that feels special and reminds me of dining out. If there is crudo on the menu, I’m ordering it — it always feels very 'chef-y' and not something I would typically have at home. In actuality, crudo is a very simple dish to prepare, hardly any technique is required beyond handling a sharp knife (even then I think it’s all quite forgiving). No measurements or fuss required."
"This recipe is incredibly simple and adaptable - bigeye tuna sliced thinly with generous glugs of zesty ALIVE, lemon juice & zest, flaky salt, and a few indulgent dollops of caviar (treat yourself). I was lucky to try a tin of ROE caviar, a white sturgeon caviar harvested in Northern California. Tiny pockets of briny goodness that elevate the crudo to the next level, a glass of something bubbly to accompany is highly recommended."
"If you’re nervous about dealing with raw fish, just follow these tips:
- Go to a reliable local seafood & fish shop and ask for what’s fresh and most suitable for a crudo preparation.
- Let your fish monger do the heavy lifting, ask for a cleaned filet, bones, if any, removed.
- Try and purchase the fish the same day you’re going to use it for maximum freshness.
- Once you get home, wipe the fish down with paper towels to remove moisture, wrap in plastic wrap and store in the coldest part of your fridge until you’re ready to use it.
- Use a sharp knife to thinly slice the fish, slice away from you removing any tough, stringy bits as required. It doesn’t need to be perfect, this isn’t actually a restaurant."
Tuna Crudo with Caviar
By Noreen Wasti
Serves 2 as a starter
Slice the tuna thinly (about 1/8 - 1/4 inch thick).
On the base of a serving platter, add a pinch of lemon zest, one tablespoon lemon juice, and one tablespoon ALIVE olive oil.
Add the tuna crudo on top with a drizzle of two tablespoons ALIVE olive oil, a pinch of lemon zest, and a generous pinch of flaky salt.
Add a few dollops of caviar on top of the crudo and garnish with soft herbs, microgreens, edible flowers (if using).
* Avoid squeezing lemon juice on top of the tuna as the acid can discolor the fish.