Albacore Tuna Crudo – “Italian style Sashimi”
Having a bite of Hawaiian albacore (tombo) may change the way you feel about yellowfin tuna. While still mild, tombo has more depth. It is rich, silky, and absolutely divine. And, when purchased from the proper sources, is highly sustainable. What’s not to like about that?
Substitute tombo where you would normally incorporate yellowfin tuna. It makes an excellent sashimi, nigiri, and spicy tuna.
Here’s a fun sashimi like preparation to try that uses olive oil, Parmesan cheese and a zip of lemon juice. This is a loose method that leaves room for your own additions.
Albacore Tuna Crudo
4-6 ounces Hawaiian albacore tuna (per person), cut into 1/4 inch slices
1/4 cup high quality olive oil
juice of 1/2 lemon
1/2 teaspoon Dijon mustard
pinch of salt
a twist or two of freshly ground black pepper
1/8 small red onion, shaved and soaked in cold water
1/2 bunch raw asparagus, peeled into shreds with a vegetable peeler
1. For each person, arrange the tuna slices down the center of an oblong plate. Alternately, arrange slices around the edges of a round plate.
2. Prepare the dressing by whisking together the olive oil, lemon juice, Dijon mustard, salt and pepper.
3. Shave some of the Parmesan over the plate of tuna.
4. Toss together the shaved red onions and asparagus. Mix in a tablespoon or so of the dressing before mounding over the tuna.
5. Drizzle with more of the dressing to taste. If desired, top with more shredded Parmesan.
6. Serve immediately.