Tuna Crudo

Sea Forager member Sasha Sommer says, “Last night we had some tuna in the freezer from a few weeks ago with which we ended up making this recipe (ish) - FABULOUS! We did a lettuce wrap situation over rice with some sunomono cucumbers on the side. No pics because we ate it too fast!!!!” Thanks to Nadia Aidi for the pretty pic & breakdown! Check out her site for more great recipes.

Ingredients 

• ▢6-8 oz bluefin, sushi grade, got it from @rivieraseafoodclub

• ▢1 carrot, cut into very thin matchsticks

• ▢1/4 cup tamari, or soy sauce

• ▢2 scallions, chopped

• ▢1 tbsp salsa macha , or chili crisp

• ▢1 fresno chile, thinly sliced

• ▢1/2 orange

• ▢1 tbsp rice vinegar

• ▢2 tbsp mirin

• ▢1 tsp white miso

• ▢1.5 tsp sesame oil

• ▢1 tsp ginger, freshly grated

• ▢1 lemon zest

• ▢Micro cilantro, for topping

Instructions 

• First, fry the carrots in olive oil until lightly golden and set over paper towels to remove excess oil.

• Secondly, mix the scallions with the Tamari, mirin, rice vinegar, orange, ginger, sesame oil, Fresno peppers, sesame oil and salsa macha/chili crisp. Let it sit for 15-20 minutes.

• Lastly, strain the sauce onto a plate, arrange the fish nicely, top with the chunky part of the sauce, the carrots, lemon zest, micro cilantro and more salsa macha.