Make
Tuna Crudo with Sesame Cracker
& Lime
recipe by
derek salmon // the cellar kitchen
Light, super simple and oh so delicious on a warm summers day…
Crudo Ingredients
- 320g Yellow Fin Tuna loin
- 1 whole lime zested and juiced
- 5g wasabi
- 20g olive oil
Cracker Ingredients
- 1 1/2 tsp. active dry yeast
- 1 3/4 cups warm water
- 1 Tbsp. honey
- 15g salt
- 2 1/2 Tbsp. sesame oil
- 170g whole-wheat flour
- 568g bread flour
- 228g sesame seeds a mixture of black and white
To Serve
Place the crudo on the plate and serve with a small salad garnish, lime wedge, wasabi and some crackers.
Crudo Method
- Dice the tuna into .5cm dice
- Mix the lime juice with the wasabi and olive oil, add the tuna and season with salt and pepper
Cracker Method
- In the bowl of an electric mixer, dissolve the yeast and the honey in the warm water.
- Let it sit for 10-15 minutes, until the yeast activates and a foam cap forms.
- Mix in the salt and the sesame oil.
- Using the dough hook attachment, incorporate the whole wheat flour and all but a handful of the bread flour.
- Knead until a smooth, elastic dough develops.
- Keep adding more flour if necessary.
- Incorporate the sesame seeds.
- Remove the bowl from the mixer, cover and place in a warm place for one hour to proof.
- Cut the dough into 4-6 pieces.
- Flatten each piece with your hands.
- Cover the dough pieces with a piece of plastic wrap and let relax for 15 minutes.
- Roll each piece out to 0.5 mm thick
- Lay the rolled out dough on a large baking sheet lined with parchment paper.
- Cut the dough sheets into crackers of the desired size and shape.
- Large triangles or wedges work particularly well.
- Bake immediately at 190°C until deep golden brown 14-15 minutes of baking.
- Store in airtight containers.
