This is based off of the Santa Monica restaurant, Crudo e Nudo! While a recipe does exist online, right from the chef, that recipe is rather complicated with some very obscure ingredients. So, my recipe is an adapted version which yields a very similar result.
Tuna Tartare Toast
Ingredients
- 4-6 ounces Chutoro (fatty tuna belly) diced in varying sizes
- 1 Shallot medium diced
- ¼ cup Olive oil
- 1 tbsp White Soy Sauce (see notes)
- 1 tbsp Yuzu ponzu sauce or more as desired
- Pinch Black sesame seeds for garnish
- 1 Green onion
- 1-2 slices Sourdough bread
Instructions
- In a small pot, add 1/4 cup olive oil and the medium diced shallot. Heat over low for 30-45 minutes until the shallots are very soft. Be sure to keep the heat low to avoid any browning. When finished, remove from the heat and cool to room temperature.
- Reserve 1-2 tbsp of the shallot oil for toasting the bread.
- In a large mixing bowl, add the cooled shallots with the remaining olive oil it was cooked in, along with 1 tbsp white soy sauce and 1 tbsp yuzu ponzu sauce. Whisk until emulsified as a dressing.To the mixing bowl, add 4-6 oz diced tuna belly pieces. Gently toss to combine with the dressing until fully coated.
- Toast a slice of sourdough bread in a pan using the shallot olive oil until it is golden on both sides. (You may need to add more olive oil, depending on how much your bread absorbs)
- Slice the sourdough in half, but keep the halves together and place on your serving plate. Use a slotted spoon to scoop the tuna and shallots onto the toasted bread. Garnish with a pinch of black sesame seeds, and thinly sliced green onions.
