Chef's Recipes

Tuna crudo with ruby grapefruit and fennel

Australian Gourmet Traveller recipe for tuna crudo with ruby grapefruit and fennel from Sagra, Sydney.

By Nigel Ward & Glenn Choy
  • Serves 6 - 8
  • 10 mins preparation
  • 30 mins cooking plus marinating
Tuna crudo with ruby grapefruit and fennel
Tuna crudo with ruby grapefruit and fennel

"I ate a similar dish to this a few years ago while holidaying in Porto Palo di Menfi in Sicily," says Nigel Ward. "It was at a little family-run joint on the beach and remains one of the most memorable meals of my life. This dish was a virtue of simplicity - just three or four ingredients, at the perfect point in the season: beautiful Mediterranean tuna, bittersweet grapefruit, bitter, peppery oil, and sweet, anise-flavoured fennel."

Ingredients

  • 2 ruby grapefruit, rind finely grated, flesh segmented, catching juice, plus extra squeezed from membrane (you need 60ml)
  • 100 ml extra-virgin olive oil
  • 250 gm sashimi-quality tuna loin (see note)
  • 2 fennel bulbs, shaved on a mandolin and placed in iced water, fronds reserved
  • 3 radishes, cut into thin wedges and placed in iced water
  • 1 tbsp salted capers, soaked in cold water for 5 minutes, then rinsed under cold running water, drained

Method

Main
  • 1
    Combine grapefruit rind and juice with olive oil. Slice tuna as thinly as possible and place on a platter. Season to taste and spoon on a quarter of the dressing, then refrigerate to marinate
    (30 minutes).
  • 2
    To serve, scatter fennel, radish, capers and grapefruit segments over tuna. Dress salad with remaining dressing and scatter with coarsely chopped fennel fronds.

Notes

Note Tuna can be substituted with kingfish or swordfish.
Drink Suggestion: Tenuta di Castellaro Bianco Pomice. 2010, Lipari. Drink suggestion by Nigel Ward