In the realm of culinary arts, crudo stands as a testament to the elegance and simplicity of raw cuisine. It’s a dish that demands respect for its ingredients and a skilled hand to bring its subtle flavors to life. Crudo is becoming increasingly popular, making its way onto menus everywhere with its growing appeal. Josh’s tuna crudo, with its sophisticated tomato water foundation, achieves a sublime harmony of flavors that perfectly accentuates the tuna’s natural lushness. Here, he demonstrates his skill and interpretation of a tuna crudo set on a tomato water base, highlighting the versatility and elegance of raw fish delicacies.

What is Crudo?

Crudo, Italian for “raw,” is a dish that celebrates the purity and flavor of its central ingredient, fresh seafood, by serving it uncooked, lightly dressed. This preparation sets it apart from sushi, which often involves vinegared rice and additional components like nori or vegetables, and ceviche, where the fish is essentially “cooked” through marination. Crudo’s charm lies in its simplicity and the immediacy with which it connects the diner to the essence of the sea.

All About ‘Sushi-Grade’ Tuna

Sourcing sushi-grade fish involves patronizing reputable suppliers or specialty markets known for their rigorous standards and freshness. This ensures you’re getting the best possible product, not just for safety but also for the sake of flavor and texture, which are critical in a dish as nuanced as crudo. Sushi-grade fish is accessible at Asian specialty stores or can be purchased online and delivered on dry ice. In our region, it is easily obtainable at all Central Market locations or pre-ordered at any H-E-B seafood market.

Today’s Tuna Crudo Creator

Josh Kemp, a friend, family member and culinary artist, has been a significant influence in my appreciation and understanding of such refined dishes. Every encounter with Josh is a learning experience, extending beyond the kitchen’s confines into broader horizons, thanks to his well-traveled and educated background. Josh first began cooking as a young boy, sharing a tiny kitchen with his mother and grandmother. He was introduced early on to the complex and spiritual nature of preparing love-filled food for others.

Traveling to other countries to participate in culturally focused cooking courses only strengthened this bond. Josh’s approach to cooking uses a base of Country, Cajun, and Comfort food from his childhood, but pulls inspiration from all over Southeast Asia, Japan, and Mexico. He has supported restaurants and catering companies in Central Texas with recipe building and test kitchens but prefers making dishes worthy of sharing with family, friends, and lucky neighbors. After graduating from a master’s program at the University of Texas this year, he plans to continue his culinary journey as a food consultant, writer, and publisher, with the dream of one day cooking at the James Beard Foundation house again.

Let’s Get Started

This foray into crudo cuisine not only highlights the adaptability of raw fish dishes but also celebrates the critical role of ingredient quality and culinary creativity. Start by crafting the tomato water and garlic confit in advance according to the recipes provided below, which will be incorporated into the Summer Crudo dish.

Summer Tuna Crudo

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Ingredients

Tomato Water

3 Basil Leaves
2 Roma Tomatoes
1 Clove Garlic
1 Shallot
1 Tbsp White Wine Vinegar
1 Tbsp Neutral Oil Avocado oil suggested
1 Pinch Kosher Salt
Fresh Cracked Pepper
1/2 Tsp Smoked Paprika

Confit Garlic Oil

2 Cloves Garlic Peeled and left whole
4 Sprigs Rosemary
4 Sprigs Thyme
3 Bay Leaves
3 Dried Chilis Or 2 Tsp of crushed red pepper flakes
Nuetral Oil Avocado oil suggested
2 Tsp Kosher Salt

Tuna Crudo

1/4 Lb Sushi Grade Tuna Sliced into 12 equally thin pieces
Tomato Water
12 Thin Slices Tomatillo Can use green tomato if tomatillo is not available
12 Thin Slices Mango
24 Thin Slices Jalapeno Or fresno pepper
4 Tbsp Shallots Thinly sliced, can also use young garlic
Micro Greens
1/2 Cup Neutral Frying Oil Avocado, canola, etc.
Salt
Confit Garlic Oil

Instructions

Tomato Water

Blend all ingredients into a food processor, then strain through a fine mesh sieve or, preferably, a coffee filter. Chill liquid overnight or for as long as possible.

Confit Garlic

Preheat oven to 200° F.
Place the peeled garlic in an oven-safe baking dish with high walls. The dish should be small enough that the garlic is packed tight. Add the bay leaves, salt, and the desired amount of rosemary and thyme.
Cover all ingredients with neutral oil unless olive oil is preferred. Bake for 1.5 hours, but check at around 45 minutes to ensure a small amount of browning in the garlic bulbs and slow bubbles are forming in the oil.
Remove garlic from oven once the garlic is browned and soft but not crispy. Allow to cool before removing herbs, and place garlic bulbs and flavored oil in a glass dish or jar before storing in the fridge.
Note: Additionally, you can move some of the flavored oil to a squeeze bottle or oil bottle for easy use later.

Summer Tuna Crudo

Keep sushi (sashimi) grade tuna refrigerated until all other ingredients are prepared and available for assembly.
Heat oil over medium heat or to 250 -275 degrees. Fry shallots or young garlic slices in batches until crispy and golden brown. Strain the crispy shallots and place them on a paper towel, salting immediately. Leave on paper towel to drain and crisp.
Remove tuna from the fridge, preferably still partially frozen, which makes slicing easier. Cut tuna into 12 thin equal slices.
Add a small amount of tomato water to the bottom of a flat-bottomed plate or dish with a lip. Add sliced tuna in a circular pattern, along with mango, tomatillo, and fresnos, on top of each piece. Add more tomato water if needed, but do not fully submerge the tuna.
Fill the center of the dish with micro greens and then cover the dish with the crispy shallot or young garlic right before serving.
Finish with confit garlic oil and serve immediately.

Notes

Chilling the serving dish will keep everything cooler longer. Also, consider having fresh
lime slices or other citrus available for that fresh citrus punch. Enjoy!

Check out Jessy’s Citrus Salmon Crudo recipe here!

The art of preparing crudo showcases the delicate balance and harmony achievable when combining high-quality ingredients with thoughtful preparation. Whether through the savory depths of tuna paired with the subtle elegance of tomato water or the vibrant, tangy zing of citrus-infused salmon, each crudo dish offers a unique tasting experience that highlights the freshness and quality of seafood. The careful crafting of accompanying sauces and garnishes further enriches these dishes, creating a culinary tapestry that is as visually appealing as it is flavorful. By respecting the integrity of the raw ingredients and applying precise techniques, both seasoned culinary artists and adventurous home cooks can explore the vast potential of seafood, offering diners a memorable journey through taste and tradition