Dive into the fresh flavors of a delicate albacore tuna carpaccio curtesy of Executive Chef Andrew Loft from Tiara Restaurant. A sea adventure for the taste buds! For a more authentic version, try this recipe that showcases the delicate flavor of fresh, raw tuna. Dressed simply with a fresh ponzu vinaigrette, pickled cucumbers and watermelon, it’s visually stunning and perfect for warm weather dining.
Albacore Tuna Carpaccio
Serves 6
Ingredients for Tuna Loin:
1 Albacore tuna loin, fresh (about 1.5 lb)
1 tbsp White peppercorns
1 tbsp Fennel seeds
1 tbsp Coriander seeds
Salt, kosher
100 ml Cooking oil, neutral
Ingredients for Ponzu Vinaigrette:
2 Limes
2 Oranges
2 Lemons
125 ml Tamari
½ cup Grapeseed oil
Ingredients for Pickled Cucumbers:
1 Cucumber, English
200 ml Soya sauce
200 ml White vinegar
150 ml Sugar
200 ml Water
200 ml Yuzu juice
¼ piece Watermelon
Juice of 5 limes
Method:
- For the tuna loin, toast the spices in a pan over low heat until fragrant. Grind in a spice grinder and season the tuna, adding in salt as well.
- Sear the tuna loin over high heat in a small amount of oil. The tuna should be still raw in the center. Wrap tightly in plastic wrap and store in the fridge for 1 hour.
- For the ponzu vinaigrette, blend the juices of the citrus fruits with the tamari and drizzle in the grapeseed oil while blending.
- For the Cucumbers, cut into 1 cm thick slices. Bring the liquids to a boil with the sugar and pour over the cucumbers. Reserve in fridge until chilled.
- For the watermelon, cut into 1 inch cubes and soak in the juice of the limes.
- Slice the tuna into 1 cm slices and arrange 5 slices, 5 cucumber slices, 5 watermelon cubes onto each plate and drizzle ponzu vinaigrette over top.
- Season with flaky salt and garnish with fresh cilantro and thinly sliced chili peppers.
Tip:
Feel free to add garnishes of your choice. Tiara Restaurant uses cilantro sprouts and chili peppers, but Thai basil would work nicely as well.
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