Big-Eyed Tuna Crudo

By Cacey Madden

Big-Eyed Tuna Crudo by Brightland Chef Noreen Wasti


Ingredients:

  • ½ lb. bigeye tuna
  • 1 lemon, zest and juice
  • Brightland ALIVE olive oil
  • Flaky salt 
  • ROE caviar 30 gm
  • Soft herbs, microgreens, edible flowers of your choice (to garnish)

Preparation:

  • Slice bigeye tuna thinly
  • Generously pour and coat tuna with glugs of ALIVE olive oil, lemon juice & zest
  • Sprinkle with flaky sea salt 
  • Add a few indulgent dollops of caviar (treat yourself)
  • Garnish with soft herbs, microgreens, & edible flowers before serving