Tuna Crudo with Stracciatella, Pistachio Pesto, Lemon Oil & Crostini
Crudo pairs beautifully with stracciatella’s sweet, mild flavour, which doesn’t overpower the freshness of the fish. Served abundantly with crostini and vivid green pistachio pesto, this dish is as much a feast for the eyes as for the taste buds.
Ingredients 9
200 g sashimi-grade Tuna, block, saku cut
1 Sourdough Baguette
extra virgin olive oil, robust, for drizzling, for crostini
250 g stracciatella cheese
lemon extra virgin olive oil, for drizzling
salt flakes, to season
Pistachio Pesto
Handful basil leaves, fresh, small
salt flakes, to taste
25 g caciocavallo, finely grated
75 g pistachio kernels, or slivers
50 ml extra virgin olive oil, robust, more or less
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Method 3
To Make The Pistachio Pesto
Crush the with a pinch of salt using a mortar and pestle. Add the and grind into a paste. Lightly pound in the , keeping some texture. Stir in the with a spoon until thick but slightly loose. Set aside.
To Make The Crostini
Preheat the oven to 160°C (fan-forced). Place the sliced pieces on a baking tray, drizzle with olive oil, and sprinkle with salt flakes. Bake for about 6-8 minutes until crisp and golden.
Assemble Serve
Dice into small cubes. Spread the on a serving plate, top with tuna, and drizzle with pistachio pesto. Season well with salt flakes and finish with a drizzle of lemon oil. Stack crostini high on a separate plate (to remain crisp) and serve.
Anthony Silvio's tips
When shopping for this recipe, be sure to go to a trusted fishmonger and ask for sashimi-grade tuna. This means the tuna is cared for and sold in a way that is safe to consume raw. If you have the option to, ask for "saku cut" as this will be the perfect block for you to cut into small cubes.
