#TasteofThursday Yellowfin Tuna Crudo recipe from Chef Alex Chen of Boulevard Kitchen & Oyster Bar

Yellowfin Tuna Crudo

Tuna:

• 1.5 lbs sashimi grade yellowfin tuna
• Cut into 16: 2.5 inch by 0.5 inch slices

 

Tonnato Sauce:

Ingredients:

• 1 can of high quality canned tuna packed in olive oil (local Italian deli)
• 1 cup extra virgin olive oil
• Heart of one bunch of celery
• 1 medium shallot
• 1 medium garlic clove
• Lemon juice: half lemon
• Lemon zest: half lemon
• Pinch fennel pollen
• Pinch espelette
• Pinch sugar

 

Method:

1. Dice the shallot and garlic clove
2. In a pan, sauté the shallots and garlic

 

• Blend all ingredients in a high speed blender until smooth

 

 Garnish: (approx. 4 pieces of each per plate)

• Frisée (yellow only)
• Red mustard frill
• Shaved radish
• Cherry tomatoes (1 per plate sliced in half)
• Castelvetrano olives (1 per plate cut in 4)
• White anchovies (1 piece cut in 4)
• Olive oil croutons
• Capers
• Extra virgin olive oil
• Lemon zest: 1 whole

 

Assembly:

1. Arrange the 4 slices on a round plate in a row, half an inch apart, season with sea salt and lemon zest
2. Drizzle the tonnato sauce over the slices of tuna
3. Arrange garnish items on and around the tuna

 

Alex Chen, Executive Chef, Boulevard Kitchen & Oyster Bar
Twitter: @blvdyvr @ChefAlexChen
Instagram: @blvdyvr
Facebook: /blvdyvr  /chefalexchen
Website: boulevardvancouver.com
Alex Chen’s culinary vision is an inspired recipe of family tradition and classical technique and training, combined with creative hints of international influences. From his childhood roots in Malaysia to his time in both Vancouver and California, the Pacific Rim and West Coast regions have helped form the basis for Alex’s innovative signature style, as well as his love for seafood. So, too, has his emphasis on sourcing the best fresh, local and in-season ingredients.
Alex joined Boulevard Kitchen & Oyster Bar as Executive Chef after charting a top-10 finish representing Canada at the prestigious Bocuse d’Or culinary competition in Lyon, France in 2013. Before spending six years as the Executive Chef of the legendary Polo Lounge at the Beverly Hills Hotel, Alex apprenticed at Vancouver’s Wedgewood Hotel, and held the roles of Senior Sous Chef at the Four Seasons Hotel Chicago and Chef de Cuisine at the Four Seasons Hotel Toronto.