the freshness of spring: tuna crudo
browsing previous fish reports the other day; i came upon the beautiful norwegian fjord trout crudo recipe from last july’s post. it made me think back to the crudo dishes that we loved most when visiting sicily: perfectly fresh fish, a pinch of sea salt, coarse ground black pepper, a good quality olive oil and maybe a little lemon. the fish gleaming on the plate with a touch of acidity and salt- nothing could be simpler.
the number 1 bigeye tuna we received this morning looked so nice i couldn’t resist taking a taste trip back to sicily. i used pianogrollo extra virgin olive oil from sicily that was light and a touch fruity. perfect for the crudo. a first course or antipasti as fresh as a spring morning. enjoy
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