Tuna Crudo with Mango and Pine Nut Gremolata
1/8 teaspoon pickled red onion*
chili oil **
2 ripe mangoes, large diced
1 cup olive oil
¼ cup lemon juice
½ clove garlic, grated
¼ bunch parsley, chopped
½ bunch chives, minced
1¼ tablespoons pine nuts
1 lemon, zested
¾ cup olive oil
1 pound sushi-grade tuna, diced
24 pieces lime supreme (4 limes, each carefully cut and segmented)
Pickled red onion: Take 1 cup red wine vinegar and bring to a boil with 1 cup sugar so it dissolves. Pour liquid over 1 medium onion, small diced, and let cool.
Chili oil: Heat 1 cup olive oil and pour over ¼ cup red chili flakes; then strain.
Mango emulsion: In a blender, puree the mango with lemon juice, and add slowly add olive oil; strain and reserve.
Marinade: In a pan, heat 2 tablespoons olive oil and add the garlic. Cook until aromatic, though not yet browned, and remove from heat. Once garlic is cooled, add the herbs, nuts, pickled onions, lemon zest and ¾ cup olive oil.
In a chilled bowl, toss the tuna with just enough marinade to coat, then season with salt and chili oil to taste. Add the mango emulsion, one tablespoon at a time, and mix until creamy. Add lime segments and serve.
About the Chef
Chef Nina Compton was born and raised in St. Lucia and currently resides in the Bywater with her husband Larry Miller. She recently won the “Best Chef South” award by the James Beard Foundation and was named one of Food & Wine magazine’s “Best New Chefs” for 2017. Her first restaurant, Compère Lapin, was listed among Eater National’s “Best Restaurants in American 2017” and Bywater American Bistro, her newest concept that opened in March, is already gaining acclaim.