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Wahoo Crudo, Tonnato Style

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8
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INGREDIENTS: 

Wahoo Crudo, Tonnato Style 1 1/2 lbs. fresh wahoo fillet, cut into 1/2-inch cubes, chilled Tonnato sauce (recipe follows) 1 tsp. thinly sliced chives 2 tsp. minced shallot 2 tsp. preserved lemon, minced (optional) Kosher salt, to taste 1/4 cup loosely packed celery heart leaves 2 ribs celery heart, very thinly sliced 4 small radishes, shaved thin 4 marinated white anchovies, or boquerones, quartered 2 Tbs. extra-virgin olive oil Fleur de sel, to taste For the tonnato sauce: 1 can quality olive-oil packed tuna 4 marinated white anchovies 1 Tbs. salt-packed capers, soaked for one hour in two cups water and drained 1 Tbs. lemon juice 2 dashes Tabasco 1 tsp. Worcestershire sauce 1 cup extra-virgin olive oil Salt and finely ground white pepper, to taste

DIRECTIONS: 

Wahoo Crudo, Tonnato Style Combine the cubed wahoo with just enough of the tonnato sauce to coat the fish. Stir in chives, shallots, preserved lemon, and salt. Arrange a pile of the fish in the center of the plate and scatter a portion of the celery leaves and heart, radish, and anchovies on and around it. Drizzle with oil, then sprinkle with fleur de sel. For the tonnato sauce: Place first six ingredients in a blender and purée until smooth. With the blender still running, slowly stream in the olive oil and season with salt and white pepper. Chill.

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