Tuna Crudo
Sam McCallum’s fave entrée
If you’re searching for a satisfying starter which heroes the freshest seafood going, look no further than Head Chef Sam McCallum’s signature tuna crudo dish.
It’s no secret that seafood is the star of the menu here at St Siandra. And one of our most popular dishes - tuna crudo - does wonders to hero fresh local seafood at its very best.
“We source the best available tuna, slice it thin and roll it out onto a clear sheet. Then, we make a Frantoio and smoked garlic oil, and add excellent anchovies,” says Sam.
The quality of the olive oil used in this dish is paramount, and Sam makes use of the rich aromas of Mount Zero’s EVOO (extra virgin olive oil).
“Cooking this style of food, you need to start with a quality olive oil. I had it drummed into me at Nomad [where I used to work] that if we’re cooking good Mediterranean and Middle Eastern food, good olive oil will make it even better,” Sam says.
Sam’s tuna crudo perfectly balances the richness of the tuna and oil with the freshness of cucumber and peppers, with smoked tuna mayonnaise for creaminess and fried shallots for crunch. While there are a number of elements to the dish, a competent cook can easily give this one a go at home.
The recipe is versatile and easy to substitute with a roasted veg for those who aren’t into fish.
Recipe
Serves 4
Ingredients
Tuna Crudo
250g sashimi-grade tuna
80g Smoked Tuna Mayonnaise (see below)
40g Lebanese cucumber, finely diced
40g piquillo pepper, finely diced
20g chives, finely diced
15g fried shallots
30-40g Ologasti Anchovy Dressing (see below)
Flaky black sea salt, to garnish
Smoked Tuna Mayonnaise
100g confit garlic
45g Dijon mustard
50g Chardonnay vinegar
90g egg yolk
50g lemon juice
160g smoked tuna
500ml Mount Zero Arbequina Extra Virgin Olive Oil
500ml garlic oil (use the same oil used to confit the garlic)
Olasagasti Anchovy Sauce
150g smoked garlic
250g Mount Zero Arbequina Extra Virgin Olive Oil
250g Mount Zero Frantoio Extra Virgin Olive Oil
250g Olasagasti anchovies
Method
Smoked Tuna Mayonnaise
Combine all ingredients except the oils and blend together.
Slowly add oils to emulsify.
Olasagasti Anchovy Sauce
Trim garlic and combine with oil in a saucepan. Slowly confit the garlic until softened.
Add anchovies and cook until they break down in the oil, then mash garlic and anchovies together to form a sauce.
Cool down and refrigerate for up to 2 weeks.
Tuna Crudo
Slice the tuna portion into four even pieces.
Place each slice between two sheets of baking paper and use a rolling pin to press/spread the tuna into a thin sheet. Almost translucent.
Add the smoked tuna mayonnaise to a small squeeze bottle and place an even amount of ‘blobs’ on the base of each plate.
Lay one piece of tuna on each plate on top of the mayonnaise.
Add the anchovy dressing into a small squeeze bottle. Shake well and dress each piece of tuna evenly.
Spoon the cucumber, piquillo peppers and chives evenly over each piece of tuna.
Garnish each plate with the fried shallots and a light sprinkle of black salt.
