4
1 rating

Raspberry Albacore Crudo

Chef Qui highlighted October’s seasonal ingredient, the raspberry, in his Raspberry Albacore Crudo. The lightly seared tuna is drizzled with vinaigrette making it sweet and tangy.

4
Servings
547
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8 oz. of albacore tuna loin
  • flaky sea salt (Jacobsen or Maldon)
  • 2 ripe buttery pears cored and cut into large dice
  • 4 Tbsp. of fruity olive oil (arbequinia)
  • 1 pint of ripe raspberries
  • 4 cloves of garlic minced
  • 4 Tbsp. of earthy honey
  • 1 bunch of cilantro minced
  • 1 oz earthy honey

Raspberry vinegar

  • 1 pint of very ripe raspberries
  • 1 Tbsp. sugar
  • pinch of salt
  • 1 quart of Braggs apple cider vinegar

Dashi

  • 1 small piece kombu
  • 4 Ounces of bonito
  • 1 Tbsp. of shiro shoyu (white soy sauce)
  • 1 quart of filtered or bottled water

Raspbery zu

  • 1 Cup raspberry vinegar ��
  • ¼ Cup soy sauce
  • 1 Cup dashi

Directions

Heat a nonstick pan on high heat until you see the pan about to smoke. Place tuna dry onto the nonstick pan, turn off the heat and sear each side for about 5 seconds. Refrigerate. Once chilled cut the albacore into a large dice and combine with fruits and dress with olive oil, Raspberry zu and honey. Garnish with minced cilantro. Serves four. 

Raspberry vinegar

Mash the raspberries in a sealable Tupperware container and combine all the ingredients and let the flavors marinate together. Refrigerate. It can be used after 24 hours, but will continue to intensify in raspberry flavor the longer it’s left together. 

Dashi

Combine all ingredients in a sealable plastic container and refrigerate overnight. Strain off kombu and bonito and it’s ready for use.

Raspbery zu

Combine all ingredients together and keep cold. 

Raspberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Raspberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

Nutritional Facts

Total Fat
18g
27%
Sugar
43g
N/A
Saturated Fat
3g
14%
Cholesterol
36mg
12%
Protein
25g
50%
Carbs
64g
21%
Vitamin A
55µg
6%
Vitamin B12
3µg
47%
Vitamin B6
0.8mg
42.3%
Vitamin C
49mg
82%
Vitamin D
4µg
1%
Vitamin E
4mg
21%
Vitamin K
57µg
72%
Calcium
128mg
13%
Fiber
14g
55%
Folate (food)
57µg
N/A
Folate equivalent (total)
57µg
14%
Iron
3mg
18%
Magnesium
112mg
28%
Monounsaturated
11g
N/A
Niacin (B3)
15mg
76%
Phosphorus
348mg
50%
Polyunsaturated
3g
N/A
Potassium
1137mg
32%
Riboflavin (B2)
0.4mg
22.4%
Sodium
2345mg
98%
Sugars, added
26g
N/A
Thiamin (B1)
0.2mg
13.3%
Zinc
2mg
11%
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