If you were lucky enough to sample this dish prepared by Chris Whittaker at our Best Catch Sustainable Seafood Festival this weekend, you can now recreate it in your own kitchen. Generously shared by Forage for your home cooking delights, this recipe is as simple as it is scrumptious. Bon appetit!
1 loin albacore tuna thawed and trimmed
ice water bath large enough to submerge tuna
Make sure tuna is dry and sear with open flame or on extremely hot well oiled bbq. sear until it just begins to colour on each side and plunge into ice water bath for 1 minute. Remove and pat dry. slice into 1/2 inch slices and set aside.
2 large field cucumber (peeled and seeded and julienned into small strips)
1/2 cup bull kelp soaked and julienned
1 tbsp Sea Salt
1/8 cup grape seed oil
3 tbsp white wine
1 tbsp chili paste
1 tbsp sugar
Mix all ingredients together and serve with tuna. Enjoy!