Tuna Crudo Recipe
In this summery tuna crudo recipe from Westerly Canteen, crunchy cucumber salad, pea shoots, and a delicate fresh chamomile dressing adorn slices of raw Long Island tuna.
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Cooking tools:
- Mortar and pestle
- Mixing bowl
- Chef's knife
- Cutting board
- Serving platter
- Measuring cup
- Measuring spoon
- Grater
- Spoon
- Plate
Ingredients
- ½ cup fresh chamomile flowers
- 1 Tbsp. plus 1½ tsp. finely grated lemon zest
- ¾ cup olive oil
- Kosher salt, to taste
- 3 small cucumbers
- 12 oz. fresh bigeye tuna, bloodline removed
- 2 Tbsp. fresh lemon juice
- 2 tsp. finely grated lime zest
- 1½ Tbsp. fresh lime juice
- 2 oz. (about 2 cups) pea shoots
- Flaky salt
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