Recipe created by Hog Island Larkspur head chef, B Rhodes. This bright and punchy crudo highlights albacore, but it would be equally as good with halibut or any other fish that's delicious raw.
Serves 1-2
Ingredients:
- 4-oz Albacore Tuna
- 2 small blood oranges, juiced
- ¼ cup olive oil
- 2 satsumas, segmented
- Dulse seaweed, for garnish
- Fresh mint, for garnish
- Toasted sesame seeds
- Spicy Nori Citrus Seasoning
Recipe Preparation:
In a cup, mix equal parts blood orange juice and olive oil and set aside. Slice albacore into thin pieces. Assemble the fish, satsuma segments, and dulse seaweed on a plate. Pour the blood orange olive oil mixture over the fish. Garnish plated fish with mint leaves, sesame seeds, spicy nori seasoning (or other chili flakes) and flaky sea salt. Serve and eat immediately.