Created by FieldGoods co-founder Elliot Day, this Tuna Crudo recipe is packed with flavour with blood oranges, tangy capers and sun-dried red peppers; the ideal starter for an alfresco dinner as the sun makes a re-appearance this spring.
fieldgoods.co.uk
Ingredients – Serves 4 starter sized portions
- 2 240g Tuna steaks
- 3 Blood oranges
- 2 Tbsp of capers
- 2 Tbsp of Sun-dried peppers
- Juice of half a lemon
- Fresh basil leaves
- Maldon Sea Salt
- Extra virgin olive oil – we use Citizens of Soil
Method
- Using a sharp knife, carefully slice the tuna across the grain, arranging the slices on four plates ensuring each plate has a serving of tuna.
- Peel two of the blood oranges and cut them into chunks, removing any pith for a clean, vibrant bite. Gently place the blood orange chunks around and on top of the tuna slices for a burst of colour and flavour.
- Chop the capers and sun-dried peppers, then sprinkle them evenly over each plate for a tangy, savoury kick. Take your remaining blood orange, cut it into quarters and squeeze the juice over each plate.
- Drizzle a generous amount of extra virgin olive oil over the tuna until glistening. For the final touch, add a pinch of sea salt, fresh basil leaves and a squeeze of lemon juice to elevate the flavours to perfection!