Sicilian Crudo

Ingredients

• 1 lb sushi grade tuna

• 1/2 tsp salt

• 1/2 red onion or small shallot, minced

• 1-2 T capers, chopped

• 2 T fresh cilantro, chopped

• 1-2 T lemon juice

• 1/4 C high grade olive oil

Instructions:

Prep Tuna

Before slicing, prep the tuna by rinsing in a quick rice vinegar “bath” by submerging or coating all sides of the tuna and resting in this vinegar 2-3 minutes. This helps to combat any residual “fishy” taste that might be lingering. Sake can also be used. The tuna is ready to slice and plate.

1. Slice and plate the tuna

1. Slice tuna to desired thickness, sprinkle lightly with salt.

2. Drizzle 1/2 of the olive oil onto the plate. Swirl to cover entire plate.

3. Arrange slices on platter - close but not overlapping.

4. Drizzle remaining olive oil slowly covering all slices

5. Drizzle the lemon juice on top

2. Chop toppings

1. Mince onions

2. Chop 1 T capers

3. Mix onions and capers together and sprinkle on top of tuna slices

4. Chop cilantro, sprinkle across top of the dish

Chef Tip: Spoon some of the rendered duck fat over the meat while resting for extra flavor.