Pacific Albacore Tuna Crudo

Yield: Serves 4


335 g Pacific albacore tuna

1 honey crisp or granny smith apple

4 cloves of garlic, thinly sliced

½ tsp ground espelette chili

¼ cup (60 mL) sunflower oil

¼ cup (60 mL) flax oil

1 Tbs lightly toasted flax seed

8 pickled string beans (keep some pickling liquid)

4 slices of prosciutto

1 Tbs (1 mL) rice vinegar Pea shoots

Good quality finishing salt like fleur de sel


  1. Slice garlic as thinly as possible, and combine with sunflower oil in a small saucepan. Heat slowly and allow the garlic to fry until golden brown. Remove from heat and add the ground espelette chili
  2. Allow the oil to steep for 15-20 minutes at room temperature. Once cool add flax oil
  3. Slice 8 pickled string beans thinly into rounds
  4. Dice the apple into 1 cm cubes and add a splash of the pickled string bean liquid as well as rice vinegar; add to the sliced string beans
  5. Set up 4 plates. Slice the tuna into ¾ cm thick slices and lay out 85 g per plate. Using the finishing salt, season the tuna to taste
  6. Pull the prosciutto slices apart into bite-sized pieces, and scatter them with the tuna slices
  7. Drizzle 1 Tbs (15 mL) flax oil over each plate, with a few slices of the fried garlic from the oil on each plate
  8. Scatter the apple and string bean mixture over the slices of tuna, being sure to spoon some of the pickling liquid from the bowl over the tuna slices. Finish with pea shoot tips and toasted flax seed

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