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Wahoo Crudo, Tonnato Style

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Wahoo Crudo, Tonnato Style 1 1/2 lbs. fresh wahoo fillet, cut into 1/2-inch cubes, chilled Tonnato sauce (recipe follows) 1 tsp. thinly sliced chives 2 tsp. minced shallot 2 tsp. preserved lemon, minced (optional) Kosher salt, to taste 1/4 cup loosely packed celery heart leaves 2 ribs celery heart, very thinly sliced 4 small radishes, shaved thin 4 marinated white anchovies, or boquerones, quartered 2 Tbs. extra-virgin olive oil Fleur de sel, to taste For the tonnato sauce: 1 can quality olive-oil packed tuna 4 marinated white anchovies 1 Tbs. salt-packed capers, soaked for one hour in two cups water and drained 1 Tbs. lemon juice 2 dashes Tabasco 1 tsp. Worcestershire sauce 1 cup extra-virgin olive oil Salt and finely ground white pepper, to taste


Wahoo Crudo, Tonnato Style Combine the cubed wahoo with just enough of the tonnato sauce to coat the fish. Stir in chives, shallots, preserved lemon, and salt. Arrange a pile of the fish in the center of the plate and scatter a portion of the celery leaves and heart, radish, and anchovies on and around it. Drizzle with oil, then sprinkle with fleur de sel. For the tonnato sauce: Place first six ingredients in a blender and purée until smooth. With the blender still running, slowly stream in the olive oil and season with salt and white pepper. Chill.