TUNA CRUDO WITH ANCHOVY BREADCRUMBS RECIPE

Summer is upon us and I find myself craving seafood and a margaritas on a daily basis. So I want to share one of my favorite raw tuna recipes this summer thats easy and a big crowd pleaser. I have a great fish connect (hence my business namesake) but you can find these ingredients at most supermarkets but getting the best quality fresh ahi tuna is key!

INGREDIENTS:

• 6-8 ounces loin sushi grade ahi tuna, cut into 1/4 inch slices

• 1/2 Tsp Sesame oil

• Siracha mayo to taste

• 2 Tsp Soy sauce

• Salt to taste

• Pepper to taste

PICKLED CUCUMBER:

• 1 Persian or Japanese cucumber

• 1/2 Cup Rice wine vinegar

• 1/2 Cup Water

• 1 tsp honey (optional)

• A pinch of salt

ANCHOVY BREADCRUMBS:

• 1/4 cup Panko bread crumbs

• 2 anchovies fillets

• 1 tsp chives

• 1 tsp sesame seeds

• 1 tbsp olive oil (or chili oil if you have it!)

INSTRUCTIONS:

Combine sesame oil and soy sauce and spoon onto plate. Season the tuna with salt and pepper. Place on top of sauce. Drizzle siracha mayo over tuna and add anchovy mixture on top. Garnish pickled cucumbers on the side and serve! This recipe is for one serving so feel free to adjust depending on whose hungry!

PICKLED CUCUMBER:

Combine vinegar, honey and salt in a medium saucepan and bring to a boil over high heat. Add cucumber slices and stir. Pull off the heat and let rest ten minutes. drain and save for garnish.

ANCHOVY BREADCRUMBS:

Head olive oil in a skillet over medium heat. Add chopped anchovies, panko, sesame seeds and saute two minutes. Lastly, add chives and let saute 1 minute and then pull from heat until ready to plate.