Tuna Strawberry Crudo

Part strawberry salad, part tuna crudo, one delicious appetizer! A sweet, savory, and spicy nuoc cham dressing brings together the salad and fish. This isn’t your classic fruit salad! 

Recipe and Photography by Mike Mulry (@therealunclemike)

Forge To Table Knives

Prep Time: 30 minutes

Cook Time: 5 minutes

Servings: 4

Ingredients:

Pickled Fresno Chilis

• 1 cup (8 oz) rice wine vinegar 

• 2 tablespoons (1½ oz), honey

• 2 each garlic cloves, crushed

• 2 teaspoons (⅛ oz) salt  

• 2 teaspoons (⅛ oz) coriander seeds 

• 1 cup (9 oz) Fresno chilis, sliced into ⅛ “ thick rounds 

Nuoc Cham Dressing

• 2 tablespoons (1 oz) lime juice 

• 2 tablespoons (1½ oz) fish sauce 

• 1 tablespoon (½ oz) rice wine vinegar 

• 2 tablespoons (⅞ oz) sugar

• 2-3 cloves (½ oz) garlic, finely minced

• 1 each Thai chilis, stems removed, finely minced 

• 2 tablespoons (1 oz) peanut Oil 

• 2 tablespoons (1 oz) avocado Oil

Dressing for Tuna

• 1 tablespoon (½ oz) Avocado oil

• 1 teaspoon (⅛ oz) shoyu soy sauce 

• 1 teaspoon (⅛ oz) lime juice

• 1 teaspoon flaky salt, for garnish 

Salad

• 1 ½ cup (9 oz) fresh strawberries, sliced 

• 1 cup (5 ½ oz) peanuts, roasted and salted 

• 2 cup (6 ½  oz) pea tendrils 

• 1 cup (2 oz) cilantro, rough chop 

• 1 cup (2 oz) basil leaves, torn 

• ½ tsp (⅛ oz) salt

• 1 pound, sushi-grade tuna, sliced into 1-ounce pieces

• 4 teaspoons (½ oz) peanuts, roasted and salted 

Directions:

1. PICKLED FRESNOS. In a small saucepan, combine rice wine vinegar, water, honey, garlic, salt, and coriander seeds.  Bring to a boil. Strain over sliced Fresno chilis in a heat-proof container. Allow to sit at room temperature uncovered for 1 hour. Then, refrigerate and allow to cool before covering.

2. NUOC CHAM DRESSING. In a small bowl, whisk to combine lime juice, fish sauce, rice wine vinegar, and sugar. Mix until the sugar is completely dissolved. Add minced garlic and Thai chilies, and whisk to incorporate. Slowly whisk in avocado and peanut oil. Set aside. Shake well before using.

3. FISH DRESSING. In a small bowl, whisk to combine avocado oil, shoyu, and lime juice. Set aside.

4. ASSEMBLE. In a large mixing bowl combine ½ cup of pickled fresno chilis, strawberries, pea tendrils, peanuts, cilantro, basil, salt, and a ⅓ of a cup of the prepared nuoc cham dressing (be sure to shake the dressing before using as it will separate). Mix until the salad is evenly dressed.

5. PLATING. On each plate, place 1-½ cups of mixed salad with 4 slices of tuna. Garnish with 1 teaspoon of roasted peanuts and a few of the pickled fresno chili rings on each salad. Lightly brush tuna slices with avocado oil, shoyu, and lime juice mixture. Crumble finishing salt on tuna slices. Enjoy immediately!

Chef’s Notes:

• Be sure to shake the nuoc cham dressing. It will naturally separate since there is no emulsifier.

• Thai basil can be substituted (and is preferred) for this recipe. 

• Pickled Fresno chilis will last up to 14 days refrigerated.  They taste best on days 4-6.

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