st siandria's tuna crudo

Smoked Tuna Mayonnaise

1. Combine all ingredients except the oils and blend together. Slowly add oils to emulsify.

Olasagasti Anchovy Sauce

1. Peel and trim garlic and combine with oil in a saucepan. Slowly confit the garlic until softened.

2. Add anchovies and cook until they break down in the oil, then mash garlic and anchovies together to form a sauce.

3. Cool down and refrigerate for up to 2 weeks.

Tuna Crudo

1. Slice the tuna portion into four even pieces. 

2. Place each slice between two sheets of baking paper and use a rolling pin to press/spread the tuna into a thin sheet. Almost translucent.

3. Add the smoked tuna mayonnaise to a small squeeze bottle and place an even amount of ‘blobs’ on the base of each plate.

4. Lay one piece of tuna on each plate on top of the mayonnaise.

5. Add the anchovy dressing into a small squeeze bottle. Shake well and dress each piece of tuna evenly. 

6. Spoon the cucumber, piquillo peppers and chives evenly over each piece of tuna.

7. Garnish each plate with the fried shallots and a light sprinkle of black salt.