Tuna Crudo with Basil Oil and Pickled Rhubarb

Plump slices of raw tuna are doused in herby basil oil and topped with vibrant slices of tart pickled rhubarb in this deliciously light recipe.

Difficulty

Low

Time

495 min

Author

Kenwood

Ingredients

Servings

4

For the pickled rhubarb

  • 150 g rhubarb, finely sliced

  • 150 g white wine vinegar

  • 50 g water

  • 3 g salt

  • 25 g granulated sugar

  • 5 g fresh ginger, sliced

  • 1 bay leaf

  • 1 clove

For the basil oil

  • 15 g fresh basil, leaves only

  • 0.25 tsp fine sea salt

  • 120 g extra virgin olive oil

To serve

  • 320 g fresh tuna, finely sliced

  • 2 Tbsp chives, finely sliced

Utensils

Jar, Jug, Stir Tool, Multipro Food Processor Attachment, Knife Blade

Instructions

Step 1

Making the pickled rhubarb
Add rhubarb into a sterilised jar and set aside.

Fit the Stir Tool.

Add vinegar, water, salt, sugar, ginger, bay leaf and clove into the appliance bowl.

Heat for 2 minutes at 110ºC on speed Stir 2 until the sugar and salt have dissolved.

Pour the brine over the rhubarb and cover with a lid.

Chill in the fridge overnight.

Step 2

Making the basil oil
Fit the Knife Blade to the Food Processor attachment.

Add basil leaves, salt and olive oil into the attachment.

Blend for 2 minutes on speed 5 until finely chopped.

Place a piece of muslin cloth over a jug and strain the basil oil through the cloth.

Tip: Alternatively use a clean tea towel.

Cover the jug and chill in the fridge until needed.

Step 3

Arrange tuna slices on serving plates.

Drizzle with the basil oil and top with the pickled rhubarb.

Decorate with chives.

 

Serve.

Tip: Make sure you use sushi grade tuna to ensure it has been correctly prepared for raw consumption.