Recipe courtesy of Executive Chef Josh Seibert, Nick’s Cove.
Ingredients
SERVINGS: 2 Serving(s)
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
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.
