Recipes – № 66
Tuna Crudo with lime, caper berries and black olives
Ever since tasting a version of this dish at Chef Jordan Frosolone's southern Italian restaurant Sessanta, the combination of raw tuna and lime zest hasn't let me go. When eating out I often order a frightening number of dishes and by the time the tuna crudo arrived, I didn't remember the key ingredients listed on the menu. I couldn't quite place the lime zest at first but I knew the mysterious seasoning was sensational: one of those rare pairings that tastes both unexpected and inevitable.
Always choose organic/unsprayed citrus when zesting the skin.
Serves 4 as a small appetizer
1/2 lb sushi grade tuna
Zest from 2 organic limes
A squeeze of lime juice
3 caper berries
6 kalamata olives
2 Tbsp pickled onion slices (optional)
2 Tbsp olive oil
Fina sea salt to taste
Slice the caper berries about ⅛ inch thick with a sharp knife and dice the tuna into ½-inch chunks. Pit and quarter the olives. Combine all ingredients in a bowl and add salt and lime juice to taste. Serve.
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