30 SALTWATERSPORTSMAN.COM SEPTEMBER 2019
T+T/ ANGLER’S GALLEY
Recipe
Cured Tuna Crudo
CURED TUNA
1 lb. tuna loin, cleaned
1 cup salt(^1) ⁄ 2 cup sugar
Zest of lime, lemon, orange (1 each)
- Mix salt, sugar and zest; rub over
tuna loin, and let cure 1 hour. - Rinse and slice thin.
- Reserve for plating.
GREEN PAPAYA SLAW
1 green papaya
5 carrots
1 cucumber
Slice all as thin as possible.
THAI VINAIGRETTE
(^1) ⁄ 2 cup fi sh sauce
(^1) ⁄ 2 cup soy sauce
(^1) ⁄ 2 cup water
3 Thai chilis or jalapeños
5 cloves garlic, grated
(^1) ⁄ 2 cup lime juice
Mix together.
DISH ASSEMBLY
- Mix green papaya slaw with
(^3) ⁄ 4 Thai vinaigrette, and marinate
20 minutes.
- Plate tuna slices on dressed
papaya slaw. - Garnish with remaining
vinaigrette, peanuts, cilantro and
lime oil.
Pair Well
A cocktail, such as the Ravenous
Pig’s Great Expectations,
complements the delicacy and
complexity of this dish.
GREAT EXPECTATIONS COCKTAIL(^3) ⁄ 4 oz. Panama-Pacifi c
9-year rum
(^3) ⁄ 4 oz. Sipsmith VJOP gin
(^1) ⁄ 2 oz. yellow Chartreuse
(^1) ⁄ 2 oz. lime juice
(^1) ⁄ 2 oz. pineapple gum syrup
Owner of the Ravenous Pig
( theravenouspig.com) and four other
restaurants in Orlando, Florida,
Petrakis is an avid angler and knows
his ingredients fi rsthand.
James Petrakis
For video
instruction, go to:
saltwatersportsman
.com/cured-tuna-
crudo
Cured Tuna Crudo
With Green Papaya Slaw and Thai Vinaigrette
By James Petrakis
EASY PREP: Once
ingredients have
been chopped and
the vinagrette
prepared, the green
papaya slaw comes
together quickly.
QUICK SERVE:
Plating and
presentation is as
easy as arranging
the crudo and
garnishing with the
green papaya slaw.
True fresh-tuna afi cionados, for the most part, eschew cooking their
catch. Once the tuna has marinated for an hour, this simple and light
recipe goes together in a jiff y, and takes full advantage of a fresh catch
of either yellowfi n or bluefi n tuna.
JO
N^
WH
IT
TL
E^ (
5 )