Tuna Crudo Recipe with Pomegranate, Ponzu & Pistachio

Tuna crudo recipe

Fresh fish is the most delightful dish to serve on a hot summer evening. Especially when it's Fresh Tuna Toro.

In this twist on Tuna crudo recipe, I've borrowed flavors from my heritage. Crisp thinly sliced Persian cucumbers, fresh Pomegranate arils, crushed pistachios and a hint of pomegranate molasses. We've taken this traditional Japanese dish and gave it a whole new life. If you're like me and need something to enjoy all that delish sauce with, serve it with some Jasmine rice on the side. Otherwise, dig right in.

Ingredients

3/4 of a pound raw sushi grade tuna, your preference of either yellowfin or toro

1 tablespoon Ponzu sauce

2 tsp sesame oil

1 tablespoon soy/or tamari sauce

1 tsp toasted sesame seeds

1 thinly sliced Persian cucumber

1/2 cup pomegranate arils

1 tablespoon of pomegranate molasses

1 tsp Chili Oil

1/4 cup Masago fish eggs* (optional)

1/4 crushed pistachios

cilantro microgreens to taste* optional

sliced jalapeno* optional

1. Slice tuna into 1/4 inch slices, plate

2. Thinly slice cucumber using a mandoline or sharp knife, place in between tuna slices.

3. Combine Ponzu sauce, sesame oil, soy sauce; drizzle over tuna

4. Dollop small amounts of masago on top

5. Top with crushed pistachios, arils and cilantro micro greens

6. Sprinkle with toasted sesame seeds

7. Squeeze droplets of pomegranate molasses and chili oil on the plate and on fish to taste. Serve Immediately.