Will Cowper’s Yellowfin Tuna Crudo

Keep it simple, says Otto Brisbane’s head chef Will Cowper, who shares his recipe for a light, punchy yellowfin tuna crudo with zesty finger lime – “It screams summer to me,” he says. It’s an easy dish to master for a relaxing backyard lunch with friends and family.

Will Cowper’s Yellowfin Tuna Crudo with Rockmelon, Finger Lime Mint and Chilli

Serves 4
 
Ingredients
400g yellowfin tuna (sashimi grade) 
½ rockmelon 
2-3 finger limes 
1 lime 
10 mint leaves, chiffonade (ribbon cut) 
50ml chardonnay vinegar 
50ml lemon oil 
1 tsp dried chilli flakes, blitzed into powder 
10ml extra virgin olive oil 
1 punnet lemon balm Salt
 
Method
1. Thinly slice the tuna on a chopping board. Set aside in the fridge until ready to use.
2. Peel and deseed the rockmelon. Cut the rockmelon in half again and then using a mandolin, thinly slice the fruit lengthways. Place in a bowl or bag (cryovac if you happen to have one). Add the chardonnay vinegar and set aside in the fridge. 
3. Cut the finger limes in half, squeeze the pearls out of each end and place straight into a small mixing bowl.
4. Take the tuna from of the fridge and lay out on a platter. Season with salt and use a microplane to zest the lime over the fish.
5. Rub lemon oil onto the tuna and use the remainder to make a dressing with the finger limes and the juice from the zested lime.
6. Remove the rockmelon from the bags and place evenly over the tuna. Dress the tuna with the finger-lime dressing. Place mint leaves all over the tuna and garnish with lemon balm. Add as much or as little chilli powder as you like. Finish with extra virgin olive oil. 
7. Serve immediately

Will Cowper’s Yellowfin Tuna Crudo with Rockmelon, Finger Lime Mint and Chilli
 

Read the full article by Emma Joyce in our latest issue of REEF Magazine here.