Tuna Crudité with Rice Vinegar and White Pepper

Tuna Crudité with Rice Vinegar and White Pepper

Fresh, appetizing and healthy; a great recipe for your summer days!

Ingredients for 4 servings:

  • 1 kg of fresh Yellow Fins Tuna
  • 1 lemon
  • salt flower (sea salt)
  • White Pepper
  • 2 tablespoons of rice vinegar
  • 2 tablespoons of sesame seeds
  • 2 spoons of extra virgin olive oil

Follow these steps:

Once you’ve bought your tuna filet (the Sicily area one if you find it is highly suggested) leave it in the freezer for 4-5 days.

After five days, take the fish out of the freezer and immediately marinate it with a round of oil, salt flower, a few drops of lemon juice, 2 tablespoons of rice vinegar and our beloved white pepper. Vacuum seal the fish with its marinade for 20 minutes at 2 degrees.

Toast the sesame seeds to release all their oils.

Finally, take the fish, drain the marinade, cut it in cubes and serve it with the sesame seeds and a round of oil.

Fancy hint:

Since the tuna is raw here, you need to make sure it’s super fresh, better if taken directly from the fisherman or at the fish market.

Even if raw, the flavour of the Tuna is persistent, so you need a full-bodied pepper to go with it: the Wynad White or the White Penja look perfect for this recipe!

Types of pepper used in this recipe:

Other types of pepper you can use with this recipe:

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