• St. Samson 10

    From Dave Drum@1:229/452 to All on Tue Jul 27 15:53:44 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Samson's Italian Tuna Crudo
    Categories: Five, Seafood, Citrus, Harbs
    Yield: 2 Servings

    1/2 lb Sushi-grade tuna
    1 Meyer lemon; quartered
    1/4 c Olive oil
    1 tb Fleur de Sel

    MMMMM--------------------------GARNISH-------------------------------
    10 Basil or mint leaves

    Buy a piece of fish you can later cut, across the grain
    of the meat, into squares or rounds of at least two
    inches across. You may need to buy more fish than you
    need to get the presentation right. Use the excess in
    either a tartare or a stir-fry.

    Wrap the fish tightly in plastic and put it in the
    freezer for an hour or more. After an hour, check to see
    if it is hard-but not solid. When it reaches that state,
    take it out and get your sharpest knife.

    Slice the fish across the grain as thin as you can. I
    shoot for a cut of about 1/8". Do not pound it to make
    it flatter. (That's carpaccio, not crudo).

    Coat the slices in the olive oil and set in a sealed
    container in the refrigerator over a bed of ice for at
    least 20 minutes, or up to an hour.

    To serve, take the fish out of the fridge. On the plate,
    pour some olive oil (which you did not use in the
    marinade) on the plate and arrange the slices over it.
    Each guest should get a quarter of the lemon and a tiny
    bowl of the sea salt, or you can salt the fish right
    before serving.

    RECIPE FROM: http://allrecipes.com

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