Private School Directory
BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Elro’s Tuna Crudo on Toast

Hearty, crowd-pleasing tuna on toast crudo

Hearty, crowd-pleasing tuna on toast crudo. (Photo: Julie Soefer)

This flavor-packed crudo is one of chef Terrence's most popular creations. If you can, he suggests asking your fishmonger to give some tuna belly, too, to add extra richness to the crudo. 

Ingredients: 

1 head of garlic
2 cup mayonnaise 
2 1/2 tablespoon fresh lemon juice 
2 1/2 teaspoons ground fennel
2 teaspoons smoked paprika
1/2 teaspoon salt
3 whole Calabrian chiles in oil (stems and seeds removed and finely chopped)
1 pound sushi-grade tuna loin 
1 loaf of sourdough bread
¼ cup of pistachios, toasted and chopped
1 bunch chives, chopped fine
1 ounce nori paper, sliced thin

Recipe directions: 

Preheat the oven to 400 degrees. Cut the garlic in half and drizzle with olive oil. Wrap in aluminum foil. Bake in the oven seam side up for 20-30 minutes until soft and golden brown. Remove it from the oven and allow to cool. Once cool, squeeze out the garlic into a bowl and mash into a paste with a fork, discarding the skins.

In a bowl, make seasoned mayonnaise by combining the roasted garlic paste, mayonnaise, lemon juice, ground fennel, smoked paprika, salt, and Calabrian chilies. Mix well to combine, cover with plastic wrap, and set aside in the refrigerator (this can be made several hours ahead). 

Using a sharp knife, dice the tuna loin into small ¼ inch squares or to the desired texture. Transfer to a large mixing bowl and combine with seasoned mayonnaise. Add more lemon juice and salt to taste if desired. Cover the tuna crudo with plastic wrap and set aside in the refrigerator. 

Slice the bread into 1-inch-thick slices and toast on both sides. Spoon the tuna crudo mixture onto the toasted bread and top with chopped chives, toasted pistachios, and sliced nori paper. Serve immediately. Makes 4-6 servings, depending on the size of the loaf of bread.  

To leave a comment, please log in or create an account with The Buzz Magazines, Disqus, Facebook, or Twitter. Or you may post as a guest.