2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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At Dirk's
we carry many additional items to complete and complement your favorite recipe such as:
 
- Select Fresh   
     Vegetables
- Fresh Breads
- Fresh Chips &
 Crackers
- Parchment Paper
    (by the sheet)
- Seafood Utensils
and more.....
 
 













Tuna Crudo with Roasted Garlic and Lemon Viniagrette served on a Himalayan Salt Block
 
  • This a dramatic and delicious way to serve tuna as an appetizer or first course. It looks great on any table and tastes as good as it looks.
  • Tuna should be sliced fairly thin so ask your fishmonger to do it for you, sashimi style.


Ingredients
  • 1 pound fresh tuna, sliced, sashimi style
  • 1/4 scallions, thinly sliced, use green part only
  • 1/4 cup oil cured black olives, thinly sliced
  • 1/4 cup fresno peppers, thinly sliced
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon salt flakes
  • 1/4 cup garlic infused olive oil (recipe follows)
  • 24 peeled garlic cloves
  • 3 tablespoons lemon juice
       

Directions

Garlic infused olive oil

  • In a small saucepan, heat lolive oil on low heat.Add 24 cloves of garlic. Reduce heat to very low and simmer for 45 minutes to an hour until garlic is golden brown. Pour through a fine mesh sieve. Reserve garlic cloves. Add lemon juice to olive oil and whisk to combine.

Tuna Crudo

  • Put tuna in freezer for 15 to 20 minutes so it's easier to slice Remove fish from freezer and slice as thinly as possible (or ask your fishmonger toslice it "sashimi style").
  • Slightly overlap tuna slices on a chilled salt block. Place garlic cloves all around and on top of the tuna slices, followed by olives, scallions, peppers and thyme leaves. Sprinkle flaked sea salt over all. Pour lemon infused garlic olive oil over the top of eveything and let sit for about 5 minutes before serving. Serve with toasted french bread.
  • Serves 6 to 8 people. Enjoy!
Dirk's Fish and Gourmet Shop © 2017