Another ceviche recipe, I know... but what do you want, it’s too good. The combination of onion, granny smith apple (an acid apple) and bluefin tuna is just great. The only technical part of the recipe is the apple brunoise. I assure you that even if you take a little time, it will be as good as on the pictures. The cutting of the elements is key in this type of recipe since the interplay of textures is essential when there are not many ingredients.
Ingredients
1 Green Granny Smith Apple
1/2 Red onion
Bluefin tuna steak
Olive oil
Lemon glass
Salt
Instructions
Make a Granny Smith brunoise, starting by cutting the apple into thin slices. Then finely cut the strips lengthwise to make a julienne then cut them in the width to make a brunoise. Follow the example of the photos.
Do the same with the onions. It should be cut as THINLY as possible, I insist on that!
In a small bowl, add the apple brunoise, the red onion brunoise, a light drizzle of lime juice and two spoons of olive oil. WARNING, do not put all the apple or onion, measure so that you have the same amount of both and in small proportion so that the mixture with the tuna remains balanced.
Cut the tuna into thin slices and pour in the mixture.
Enjoy!
Ps: The apple in the pictures is a Pink Lady, but I cut it up after the recipe to show you how to do it. I forgot to take pictures at the time;)
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