Serves a Crowd

Tuna Crudo with Oven Dried Tomatoes and Nuoc Mam

July 31, 2018
Author Notes

Built around tons of umami rich ingredients as well as mixed techniques, this is a crowd pleaser for both the adventurous and the comfortable! —Eli Kirshtein

  • Prep time 1 hour
  • Cook time 3 hours
  • Makes 4 portions
Ingredients
  • 8 ounces Sushi Grade Tuna
  • 4 ounces Small Tomatoes, Cut In Half
  • 4 tablespoons Fish Sauce
  • 8 tablespoons Water
  • 4 tablespoons Sugar
  • 1 tablespoon Sambal Oelek
  • 2 tablespoons Distilled Vinegar
  • 4 tablespoons Olive Oil
  • 2 pieces Garlic, Sliced
  • 4 sprigs Thai Basil
In This Recipe
Directions
  1. Toss the sliced garlic, tomatoes, a little salt, and olive oil together.
  2. Place the tomatoes on a sheet tray on top of a silt pat in a 250 degree oven. Let dry until they have reduced in size by half, approximately 2 hours.
  3. Set aside the tomatoes at room temp.
  4. Combine the fish sauce, vinegar, sugar, sambal, and water in a small container until the sugar is dissolved. Set aside.
  5. Slice the tuna into thin sheets and arrange on four plates.
  6. Dress the tuna with the fish sauce mixture equally. It will have enough salt to season the fish.
  7. Add a the tomatoes equally to each of the plates of tuna.
  8. Finish with a couple of leaves of Thai basil and a little drizzle of olive oil. Serve immediately.

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