Tuna crudo with maple, gochujang, citrus and coriander
This dish is all about freshness and balance, clean slices of chilled tuna with a punchy dressing of gochujang, ponzu, maple and lemon.
Gretchen LoweFood stylist, chef and photographer
- prepare
- 6 servings
- Easy
Caption:Tuna crudo with maple, gochujang, citrus and coriander.Photo credit:Gretchen Lowe
The key with this dish is to firm the fish briefly in the freezer so it slices neatly. It’s all about the toppings here, the bright coriander purée, spring onion, sesame and a final drizzle of good oil bring everything to life.
Ingredients
- 450g sushi-grade tuna, chilled
- Crudo dressing: 2 tbsp gochujang
- ¼ cup ponzu
- 1 large lemons, zest and juice
- 2 tbsp maple syrup
- 2 tsp toasted sesame oil
- 3 tbsp good extra-virgin olive oil (plus extra for finishing drizzle)
- Coriander puree: 1 bunch of coriander
- One lemon, juice only
- ½ cup neutral oil
- To serve: Flaky sea salt
- 2 spring onions (finely sliced, white and light green parts)
- Micro herbs
- ⅓ cup sesame seeds, toasted
Instructions
- Place tuna fillet in the freezer (wrapped) for 10-15 minutes to firm up for easier slicing.
- Meanwhile, prepare the dressing: In a bowl whisk together gochujang, ponzu, lemon juice, maple syrup, sesame oil and olive oil. Set aside
- For the coriander puree, blend coriander, lemon juice and oil in a food processor until pureed. Add a pinch of salt to taste. Set aside.
- To serve, drizzle the prepared crudo dressing on a chilled large plate (or individual plates) - reserve a bit to add after serving.
- Remove the tuna, slice against the grain into thin slices (aim for 3 mm thickness). Arrange around the plate or fan over the sauce.
- Scatter the spring onion slices lightly over the fish.
- Finish with a drizzle of remaining crudo sauce, coriander puree, extra olive oil, a sprinkle the flaky sea salt, micro herbs and toasted sesame seeds.
