Tuna Crudo with Sesame Cracker and Lime


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…

>> Tuna Crudo with Sesame Cracker and Lime

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

  1. Dice the tuna into .5cm dice
  2. Mix the lime juice with the wasabi and olive oil, add the tuna and season with salt and pepper

Cracker Method

  1. In the bowl of an electric mixer, dissolve the yeast and the honey in the warm water.
  2. Let it sit for 10-15 minutes, until the yeast activates and a foam cap forms.
  3. Mix in the salt and the sesame oil.
  4. Using the dough hook attachment, incorporate the whole wheat flour and all but a handful of the bread flour.
  5. Knead until a smooth, elastic dough develops.
  6. Keep adding more flour if necessary.
  7. Incorporate the sesame seeds.
  8. Remove the bowl from the mixer, cover and place in a warm place for one hour to proof.
  9. Cut the dough into 4-6 pieces.
  10. Flatten each piece with your hands.
  11. Cover the dough pieces with a piece of plastic wrap and let relax for 15 minutes.
  12. Roll each piece out to 0.5 mm thick
  13. Lay the rolled out dough on a large baking sheet lined with parchment paper.
  14. Cut the dough sheets into crackers of the desired size and shape. 
  15. Large triangles or wedges work particularly well.
  16. Bake immediately at 190°C until deep golden brown 14-15 minutes of baking.
  17. Store in airtight containers.

Derek Salmon

The Cellar Kitchen

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