Tuna Crudo with Roasted Garlic and Lemon Vinaigrette served on a Himalayan Salt Block
This a dramatic and delicious way to serve tuna as an appetizer or first course. It looks great on any table and tastes as good as it looks. Tuna should be sliced fairly thin so ask your fishmonger to do it for you, sashimi style.
1 pound fresh tuna, sliced, sashimi style
1/4 scallions, thinly sliced, use green part only
1/4 cup oil cured black olives, thinly sliced
1/4 cup fresno peppers, thinly sliced
2 teaspoons fresh thyme leaves
1 teaspoon salt flakes
1/4 cup garlic infused olive oil (recipe follows)
24 peeled garlic cloves
3 tablespoons lemon juice
Garlic infused olive oil
In a small saucepan, heat olive oil on low heat.Add 24 cloves of garlic. Reduce heat to very low and simmer for 45 minutes to an hour until garlic is golden brown. Pour through a fine mesh sieve. Reserve garlic cloves. Add lemon juice to olive oil and whisk to combine.
Put tuna in freezer for 15 to 20 minutes so it's easier to slice Remove fish from freezer and slice as thinly as possible (or ask your fishmonger to slice it "sashimi style").
Slightly overlap tuna slices on a chilled salt block. Place garlic cloves all around and on top of the tuna slices, followed by olives, scallions, peppers and thyme leaves. Sprinkle flaked sea salt over all. Pour lemon infused garlic olive oil over the top of everything and let sit for about 5 minutes before serving. Serve with toasted french bread.
Serves 6 to 8 people. Enjoy!