Tuna Crudo with Pistachios and Pistachio Oil
by Tony Mantuano
- 4 servings
Ingredients
- 6 ounces sushi-quality tuna, finely diced
- 3 tablespoons pistachio oil, plus extra for drizzling
- 1/8 teaspoon hot paprika
- 1/4 teaspoon sea salt
-
1/4 cup pistachios, shelled, finely chopped
Instructions
Combine tuna with the pistachio oil, paprika and salt in a bowl.
Mix well.
Lightly oil a ring mold 2 inches tall and 2 inches wide and place in center of one of four plates.
Spoon in 1/4 of the tuna mixture, then top with 1 tablespoon of the chopped pistachios.
Push down gently to pack layers.
Carefully remove ring mold, keeping layers intact.
To serve
Drizzle with additional pistachio oil and serve.
Repeat to make remaining 3 servings.
