It’s hard to believe a cuisine as rich as Puglia’s stems from such an impoverished past. The unique flavors of this region were not created in fancy restaurants but rather in the homes of peasant farmers with stucco walls. They made pasta without using eggs, baked bread with tough durum wheat, and saved meat for special occasions.
Thanks to years of culinary advancement, we can now easily savor a genuine Pugliese feast, such as the delectable Tuna Crudo dish. This dish is to be presented simultaneously and served family style, instantly transporting you to a traditional Pugliese table. Here is how to prepare it.
Tuna Crudo
With over 500 miles of coastline, fish and seafood are a huge part of Puglia’s cuisine. And when fish is plucked fresh from the ocean, crudo – or “Italian sashimi” – is the best way to enjoy it. The key is to use a high-quality, meaty fish like tuna or sea bass and dress it simply with olive oil and citrus.
Serves 4 to 6
Prep Time: 1 hour
Total Time: 1 hour
Ingredients
1/2 lbs. of sushi-grade tuna
1/4 cup extra-virgin olive oil
Fleur de Sel
2 lemons, quartered
Mint leaves, for garnish
Procedure
The hardest part of this preparation is cutting the fish. You need to cut the filet against the grain of the flesh about 1/8-inch thick using a very sharp knife. Then it needs to be divided into four to six rounds or slices. Some say it’s easier to freeze the filet before slicing, so it’s hard but not solid – some say it’s even easier to have your fishmonger prep the slices for you.
Once you have your slices, coat them in olive oil and allow them to sit in the refrigerator for about 20 minutes, as you will want them served cold. Arrange the slices on a platter, sprinkle with Fleur de Sel, and garnish with mint. Cut lemons into wedges and serve alongside the platter, instructing guests to squeeze the juice over their piece of fish.
