There's something rather seductive about all sorts of seafood. This easy-to-prepare dish showcases luscious tuna loin in a simple dressing that makes the fish absolutely pop with flavour. Crudo simply means raw in Italian; as with all fish recipes, be sure to use the best quality tuna you can find, and purchase it from a reputable fishmonger.
- 1/2 slightly stale baguette
- 1 - 2 tablespoons (15 - 30 mL) olive oil
- 1/2 pound (225 g) albacore or ahi tuna loin
- 1/2 teaspoon (2.5 g) coarse sea salt or kosher salt
- 1 small shallot, minced (about 2 tablespoons / 28 g)
- 1teaspoon capers, drained well and chopped
- 1/8 teaspoon (.5 g) crushed red pepper flakes
- 6 leaves basil, shredded OR small handful fresh chives, thinly sliced
- 2 tablespoons (30 mL) good quality olive oil
- Juice of 1/2 lemon (about 1 tablespoon / 15 mL)
- Preheat oven to 375F.
- To make crostini, slice baguette thinly (1/4 inch / .6 cm) and lay the slices out on a baking tray.
- Brush bread slices lightly with olive oil and bake until just beginning to brown (6 - 8 minutes). Flip slices over and bake 3 - 4 minutes longer.
- Remove from oven and transfer slices to a cooling rack. (NOTE: you can make the crostini several days ahead.)
- Place the tuna in the freezer for 15 minutes to help it firm up which will make it easier to slice.
- Use a very sharp knife to cut the tuna into very thin slices (about 1/8 inch / .3 cm thick).
- As you work, arrange the tuna slices in a single layer on a serving platter. (NOTE: you can do this up to 3 hours ahead of time; cover the platter with plastic wrap and refrigerate until serving time).
- When ready to serve, sprinkle the tuna generously with the salt, then with the shallots, chili flakes, capers and basil or chives.
- Whisk the oil and lemon juice together until well blended and drizzle over the tuna.
- Serve immediately, with the crostini.
Serves 2 as an appetizer.