PONZO TUNA CRUDO
Bright, zesty, and ultra-fresh - this sashimi-grade tuna crudo is layered with a citrusy umami ponzu, crispy carrot threads, and togarashi spice. A drizzle of vibrant herb oil and signature GOOD PHATS finishing oils bring it all together for a light, punchy, clean dish.
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GOOD PHATS: Light Avocado Oil & Spanish Extra Virgin Olive Oil
SERVES: 2 PREP TIME: 15 mins (plus infusion time)
COOK TIME: None
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INGREDIENTS
For the Ponzu Sauce
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150ml tamari
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75ml brown rice vinegar
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1 kombu sheet
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1 tbsp minced ginger
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1 small red chilli, sliced
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1-2 tbsp erythritol
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2 spring onions, chopped
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1-2 tbsp yuzu juice
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Zest and juice of ¼ orange
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1 tbsp white miso paste
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1 tbsp GOOD PHATS Spanish Extra Virgin Olive Oil
For the Herb Oil
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1 bunch chives
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1 small handful flat-leaf parsley
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200ml GOOD PHATS Light Avocado Oil
For the Fried Carrot
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1 carrot, peeled and finely grated (box grater, fine side)
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GOOD PHATS Light Avocado Oil, for frying
Garnish
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2 radishes, julienned
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Chives, finely chopped
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Togarashi (Japanese 7 spice)
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Chilli crisp or chilli oil (optional)
Fish
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250g sashimi-grade tuna, thinly sliced
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METHOD
Step One: Infuse the Ponzu Sauce
Add tamari and rice vinegar to a small saucepan with the kombu. Let sit off heat for 20-30 minutes to cold infuse.
Bring to a very gentle simmer for 5 minutes. Remove kombu.
Add minced ginger, chilli, erythritol, and spring onion. Simmer gently for 10 minutes, then remove from heat.
Whisk in white miso, yuzu juice, orange zest, orange juice, and GOOD PHATS Spanish EVOO.
Strain through a fine sieve and chill until ready to use.
Step Two: Make the Herb Oil
Blanch chives and parsley in boiling water for 10 seconds, then shock in ice water.
Drain and squeeze dry.
Blend on high speed with GOOD PHATS Light Avocado Oil until vibrant green.
Pass through a cheesecloth-lined sieve and chill.
Step Three: Fry the Carrot
In a small pan, cover grated carrot with GOOD PHATS Light Avocado Oil.
Heat gently (low to medium) and fry until golden and crisp.
Drain through a sieve and transfer to kitchen paper.
Step Four: Prep the Garnish
Julienne the radish and finely chop the chives.
Keep chilled until plating.
Step Five: Assemble the Crudo
Spoon chilled ponzu onto the base of a deep-rimmed plate.
Layer sliced tuna evenly over the top.
Garnish with fried carrot, radish matchsticks, and chopped chives.
Dust with togarashi, drizzle over herb oil and optional chilli crisp.
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Chef’s Tip
This recipe also works beautifully with hamachi, scallops, or thinly sliced beef carpaccio. Make the ponzu in advance for effortless entertaining.
