st siandria's tuna crudo

"Our tuna crudo is a popular dish and a beautiful way to highlight Mount Zero's EVOOs," says Sam McCallum of Sydney's St Siandria. "We get the best available tuna, slice it thin and then make a Frantoio and smoked garlic oil with good anchovies."

Author

Sam McCallum, St Siandria

Servings

4

Ingredients

• 250g sashimi-grade tuna
• 80g Smoked Tuna Mayonnaise (see below)
• 40g Lebanese cucumber, finely diced
• 40g piquillo pepper, finely diced
• 20g chives, finely diced
• 15g fried shallots
• 30-40g Ologasti Anchovy Dressing (see below)
• Flaky black sea salt, to garnish
• 100g garlic
• 45g Dijon mustard
• 50g chardonnay vinegar
• 90g egg yolk
• 50g lemon juice
• 160g smoked tuna
• 500ml Mount Zero Arbequina Extra Virgin Olive Oil
• 500ml garlic oil (use the same oil used to confit the garlic)
• 150g smoked garlic
• 250g Mount Zero Arbequina Extra Virgin Olive Oil
• 250g Mount Zero Frantoio Extra Virgin Olive Oil
• 250g Olasagasti anchovies

Directions

1. Combine all ingredients except the oils and blend together. Slowly add oils to emulsify.
2. Peel and trim garlic and combine with oil in a saucepan. Slowly confit the garlic until softened.
3. Add anchovies and cook until they break down in the oil, then mash garlic and anchovies together to form a sauce.
4. Cool down and refrigerate for up to 2 weeks.
5. Slice the tuna portion into four even pieces. 
6. 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.
7. Add the smoked tuna mayonnaise to a small squeeze bottle and place an even amount of ‘blobs’ on the base of each plate.
8. Lay one piece of tuna on each plate on top of the mayonnaise.
9. Add the anchovy dressing into a small squeeze bottle. Shake well and dress each piece of tuna evenly. 
10. Spoon the cucumber, piquillo peppers and chives evenly over each piece of tuna.
11. Garnish each plate with the fried shallots and a light sprinkle of black salt.