Ahi Tuna Crudo
Russell Rummer, executive chef of Croce’s Park West, brings color and texture to the plate with this Ahi Tuna Crudo. The variety of flavors in each bite will have your taste buds wanting more.
Ahi Tuna Crudo
2 c. + 4 t. white wine vinegar (mixed used)
1 c. sugar
2 jalapeño peppers, cut in rings
1 red onion, julienned
4 shallots (mixed use)
2 c. orange juice
1 c. extra virgin olive oil
Salt and pepper to taste
Flour (for dredging)
Canola or rice bran oil
4 oz. ahi tuna, cut into 10 1/4-inch thick pieces
Smoked salt to taste
1 orange, sectioned
2 kumquats, cut in rings
Mint chiffonade for garnish
Combine 2 cups of vinegar and sugar and heat until sugar dissolves. Add peppers and onion and let mixture sit for one hour.
Mince two shallots and combine with orange juice and 4 teaspoons of vinegar. Slowly whisk in olive oil and season with salt and pepper to taste.
Thinly slice the remaining shallots and soak in ice water for two minutes. Drain and dredge in flour. Shake off excess flour and fry in oil until crispy. Season with salt and pepper to taste.
Divide ahi between two plates, laying pieces in a straight line. Sprinkle with smoked salt to taste. Place one slice of pickled jalapeño, pickled red onion, orange, and kumquat on each piece of ahi.
Garnish with mint chiffonade, drizzle with orange vinaigrette around plate and top with fried shallots.
Russell Rummer, Executive Chef
Croce’s Park West
2760 Fifth Ave., Ste. 100
San Diego, CA 92103