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Crudo is something that feels far away in that no one’s making it at home. I understand it won’t be a regular occurrence, but if the fish was caught fresh that day and flash-frozen, then it’s perfectly fine to eat. At minimum you need a sharp knife, citrus, an allium, and salt or soy to enjoy the fish. Easier than most ‘30 minute meals’ I’ve seen doing their bi-annual rounds on the internet. The below recipe is quite interchangeable with other fish, yellow-fin tuna just happens to be readily available to me.
Go to a trusted fishmonger, grocer, or supermarket - I get my tuna steak at Farro for $13 which is perfectly reasonable. Make sure to ask when it was caught and don’t chance it if it wasn’t that morning. You can also buy frozen blocks online, and get them delivered to your door.
The Recipe
Tuna Crudo with Orange & Pickled Shallots
Serves 2
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