tuna cru

1 pound yellowfin or ahi tuna, cleaned
4 caperberries, sliced into circles
4 nicoise olives, meat sliced off the sides so you're left with 4 pieces per olive
4 picholine olives, sliced like the nicoise olives
1 shallot peeled + very finely minced
2 tbs fresh, chopped chives
1 ea. freshly squeezed + strained lemon
extra-virgin olive oil
1 medium bulb fennel, fronds cut off + bulb washed
1/2 seedless, english cucumber
kosher salt
sea salt
fresh ground black pepper

For fennel and cucumber salad: Thinly slice fennel starting on the opposite end of the core. Cut cucumber in half lengthwise + with a spoon, gently scrape out the seeds. Cut cucumber into thin, crescent moon slices. In a non-reactive mixing bowl, combine the fennel and cucumber with about 1/4 cup olive oil and black pepper. Set aside.

Portion the tuna into 3 - 4" bars: cut even slabs of the tuna across horizontally starting from where the head would be towards where the tail would be. Rotate the slab 90 degrees + cut the slabs into bars.

Assemble the tuna: lay 4 sticks of tuna parallel to one another on a plate. Place one slice each of the caperberries and both types of olives on each bar of tuna in a consistent pattern. Drizzle about 1 - 1 1/2 tablespoons of olive oil over the tuna. Season with pepper. Sprinkle about 2 teaspoons each of the minced shallots + chives over the tuna.

Add about 2 tablespoons of lemon juice, + 5 tablespoons olive oil to the fennel + cucumber salad. Season with kosher salt. Place a small mound on the plate with the tuna bars.

Drizzle lemon juice over each of the tuna bars + season with sea salt right before serving.

© Chef Kerry Heffernan / / sitemap / design by blukid