Tuna Crudo with Chile-Mint Vinaigrette


Tuna Crudo with Chile-Mint Vinaigrette
Serves 6
This Tuna Crudo features layers upon layers of flavor.
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  1. ¼ cup tightly packed fresh mint leaves
  2. ¼ cup tightly packed fresh fl at-leaf parsley leaves
  3. ¼ cup tightly packed light green celery leaves
  4. 1 tablespoon fresh lemon juice
  5. 12 to 16 ounces sushi-grade yellowfin tuna (see note)
  6. Kosher salt
  7. Ground black pepper
  8. 18 orange segments (from 2 to 3 oranges)
  9. Chile-Mint Vinaigrette, recipe follows
  10. 36 Sweet Orange Cracker pieces, recipe follows
  1. In a small bowl, combine mint, parsley, celery leaves, and lemon juice.
  2. Slice tuna into 24 very thin pieces, preferably using a very sharp Japanese-style fish knife.
  3. Place 4 tuna slices onto 6 serving plates, and season with salt and pepper. Drizzle Chile-Mint Vinaigrette over tuna. Place 3 orange segments on tuna. Arrange Sweet Orange Cracker pieces, onto plates. Top each with a pinch of mint mixture.
  1. If fresh sushi-grade tuna is not available, use frozen sushi-grade tuna thawed according to package directions.
Louisiana Cookin https://www.louisianacookin.com/
Chile-Mint Vinaigrette
Yields 1
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  1. 1 cup red chile oil, such as Sun Luck La Yu
  2. 6 tablespoons fresh lemon juice
  3. 2 tablespoons finely chopped peeled and seeded roasted red bell pepper
  4. 1½ tablespoons chopped fresh mint
  5. 1 tablespoon finely diced caper berries
  6. 1 tablespoon orange zest
  7. ½ shallot, finely diced
  8. 1½ teaspoons minced garlic
  9. 1½ teaspoons chopped fresh parsley
  10. · 1½ teaspoons kosher salt
  1. In the container of a blender, combine chile oil, lemon juice, bell pepper, mint, caper berries, orange zest, shallot, garlic, parsley, and salt. Blend briefly, just until mixture is slightly emulsified. Let mixture stand at room temperature for 1 hour before serving.
Louisiana Cookin https://www.louisianacookin.com/
Sweet Orange Crackers
Serves 6
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  1. 2 cups all-purpose flour
  2. 1½ teaspoons grainy raw sugar, plus additional for sprinkling
  3. 1½ teaspoons orange zest
  4. ½ teaspoon salt
  5. ½ teaspoon baking powder
  6. ½ teaspoon baking soda
  7. 6 tablespoons whole buttermilk (see note)
  8. 4 tablespoons softened butter, cut into tablespoons
  9. 2 tablespoons orange-infused oil, divided (see note)
  1. Preheat oven to 350°.
  2. In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, orange zest, salt, baking powder, and baking soda. Mix on low speed for 30 seconds to incorporate dry ingredients.
  3. Add buttermilk, butter, and 1 tablespoon orange oil. Mix on low speed for 30 seconds, then increase speed to medium, mixing until pebble-size pieces form.
  4. Turn out onto a lightly floured surface, and knead dough for 5 minutes. Wrap dough in plastic wrap, and chill for 1 hour.
  5. Divide dough into 6 pieces. On 2 pieces of parchment paper, roll each piece to ⅛- to 1⁄16-inch thickness. Brush pieces with remaining 1 tablespoon orange oil, and sprinkle lightly with raw sugar. Transfer dough and parchment paper to 2 rimmed baking sheets.
  6. Bake until golden brown, 10 to 15 minutes. Let cool completely. Break into 2-inch pieces, and store in a resealable plastic bag up to 1 week.
  1. Be sure to shake the buttermilk well before measuring. Orange oil is available at specialty food stores and online.
Louisiana Cookin https://www.louisianacookin.com/


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