Crudo of red cold smoked tuna, smoked stracciatella and blood orange

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An elegant and flavoursome starter where the freshness of tuna meets the smoky touch of stracciatella and the citrusy freshness of blood orange. Perfect for a refined start to your dinner!

An elegant and flavoursome starter where the freshness of tuna meets the smoky touch of stracciatella and the citrusy freshness of blood orange. Perfect for a refined start to your dinner!
Kitchen must haves
Ingredients

What do you need?

Quantity: 4P

500 g fresh red tuna
250 g stracciatella
1 blood orange + zest
1 tsp black pepper (finely ground)
1 chili pepper (finely chopped)
3 tbsp extra virgin olive oil
2 tbsp capers
1 tsp fleur de sel
2 spring onions (finely chopped)
1 celery stalk (very finely chopped)
¼ bunch dried oregano, thyme or rosemary (branches)

Supplies
Kitchen burner
Bell jar or glass bowl
Glass fireproof bowl

500 g fresh red tuna
250 g stracciatella
1 blood orange + zest
1 tsp black pepper (finely ground)
1 chili pepper (finely chopped)
3 tbsp extra virgin olive oil
2 tbsp capers
1 tsp fleur de sel
2 spring onions (finely chopped)
1 celery stalk (very finely chopped)
¼ bunch dried oregano, thyme or rosemary (branches)

Kitchen burner
Bell jar or glass bowl
Glass fireproof bowl
Preparation method

How do you make this?

Preparing the tuna
Cut the tuna into slices of about 1 cm thick, then into strips and then into small cubes.
Place the tuna in a dish that you can later cover with a bell jar or glass bowl.

Smoking the tuna
Break the sprigs of dried oregano (or thyme/rosemary) into a heatproof glass bowl.
Place the bowl next to the tuna, light the herbs with a kitchen torch and immediately cover with the dome.
Let the smoke soak in for at least 5 minutes to give the tuna a subtle smoky flavor.

Mixing the flavors
Finely chop the chili pepper and spring onion.
Grind the black pepper in a mortar and add to the tuna.
Grate the zest of the blood orange over the tuna and then cut out the pulp.
Squeeze the remaining juice from the fibers and mix this, together with the olive oil, capers and fleur de sel, with the tuna.

Finishing
Fluff the stracciatella with a fork and divide over a serving dish.
Place the marinated tuna on top of the stracciatella.
Finish with very finely chopped celery cubes for extra freshness and crunch.

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Did you recreate this recipe and was it tasty? Then definitely share it on social media and tag @sofiedumontchef! I would love that! Enjoy.