Ahi Tuna Crudo with Kumquat Salas and Nori Aioli

Recipe courtesy of Executive Chef Josh Seibert, Nick’s Cove.

Photography By Michael Woolsey | May 24, 2017

Preparation

FOR THE KUMQUAT SALSA

Mix all ingredients together in a small bowl.

Reserve in refrigerator for plating.

FOR THE NORI AIOLI

Place the first 4 ingredients into a blender. With the blender running, very slowly drizzle in the olive oil, blending until all ingredients are emulsified. Taste and add salt, as needed. Reserve in refrigerator for plating.

FOR THE TUNA CRUDO

TO ASSEMBLE

Spread dollops of Nori Aioli on a serving platter, or individual plate, in a line. Arrange tuna, avocado and nori squares on top of aioli. Spoon Kumquat Salsa on top of the tuna and sprinkle with microgreens. Salt and pepper, to taste. Serve immediately.

Ingredients

For the Kumquat Salsa
  • 5 kumquats, sliced
  • ½ medium shallot, diced
  • ¼ bell pepper, diced
  • ½ medium watermelon radish, sliced into thin matchsticks
  • 1 teaspoon lime juice
  • Salt and pepper, to taste
For the Nori Aioli
  • 1 sheet nori, toasted and crumbled1 raw egg
  • 1 tablespoon lime juice
  • ½ clove garlic, minced
  • 1 cup extra-virgin olive oil
  • Salt to taste
For the Tuna Crudo
  • 8 toasted nori squares (2 nori sheets cut into 4 squares each)
  • 3 (1-ounce) pieces sashimi-grade ahi tuna, sliced
  • Salt to taste
  • Microgreens for garnish
  • ½ avocado, diced
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60