MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Samson's Italian Tuna Crudo
Categories: Five, Seafood, Citrus, Harbs
Yield: 2 Servings
1/2 lb Sushi-grade tuna
1 Meyer lemon; quartered
1/4 c Olive oil
1 tb Fleur de Sel
MMMMM--------------------------GARNISH-------------------------------
10 Basil or mint leaves
Buy a piece of fish you can later cut, across the grain
of the meat, into squares or rounds of at least two
inches across. You may need to buy more fish than you
need to get the presentation right. Use the excess in
either a tartare or a stir-fry.
Wrap the fish tightly in plastic and put it in the
freezer for an hour or more. After an hour, check to see
if it is hard-but not solid. When it reaches that state,
take it out and get your sharpest knife.
Slice the fish across the grain as thin as you can. I
shoot for a cut of about 1/8". Do not pound it to make
it flatter. (That's carpaccio, not crudo).
Coat the slices in the olive oil and set in a sealed
container in the refrigerator over a bed of ice for at
least 20 minutes, or up to an hour.
To serve, take the fish out of the fridge. On the plate,
pour some olive oil (which you did not use in the
marinade) on the plate and arrange the slices over it.
Each guest should get a quarter of the lemon and a tiny
bowl of the sea salt, or you can salt the fish right
before serving.
RECIPE FROM:
http://allrecipes.com
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