Subj : St. Samson 10
To   : All
From : Dave Drum
Date : Tue Jul 27 2021 15:49:14

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Samson's Italian Tuna Crudo
 Categories: Five, Seafood, Citrus, Harbs
      Yield: 2 Servings
 
    1/2 lb Sushi-grade tuna
      1    Meyer lemon; quartered
    1/4 c  Olive oil
      1 tb Fleur de Sel

MMMMM--------------------------GARNISH-------------------------------
     10    Basil or mint leaves
 
  Buy a piece of fish you can later cut, across the grain
  of the meat, into squares or rounds of at least two
  inches across. You may need to buy more fish than you
  need to get the presentation right. Use the excess in
  either a tartare or a stir-fry.
  
  Wrap the fish tightly in plastic and put it in the
  freezer for an hour or more. After an hour, check to see
  if it is hard-but not solid. When it reaches that state,
  take it out and get your sharpest knife.
  
  Slice the fish across the grain as thin as you can. I
  shoot for a cut of about 1/8". Do not pound it to make
  it flatter. (That's carpaccio, not crudo).
  
  Coat the slices in the olive oil and set in a sealed
  container in the refrigerator over a bed of ice for at
  least 20 minutes, or up to an hour.
  
  To serve, take the fish out of the fridge. On the plate,
  pour some olive oil (which you did not use in the
  marinade) on the plate and arrange the slices over it.
  Each guest should get a quarter of the lemon and a tiny
  bowl of the sea salt, or you can salt the fish right
  before serving.
  
  RECIPE FROM: http://allrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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