Tuna Crudo with Preserved Lemon and Avocado Basil Mousse

By John Scroggins and Guest Contributor | January 1, 2019 9:58 pm

Prep Time

Cook Time

Serves

4 people

We recently sampled and reviewed Bono Sicilian Orange Organic Marmalade and loved it. In addition to citrus-fruit marmalades and table olives, Bono is also the largest producer of authentic extra virgin olive oil in Sicily. The family-owned business, started in 1934, is headquartered in Sciacca, Sicily in the Val Di Mazara region.

This recipe for Tuna Crudo with Preserved Lemon and Avocado Basil Mousse uses both the Orange Marmalade and Bono Extra Virgin Olive Oil products. The dish was created by Chef Giuliano Matarese, chef/owner of Mille Lire, an Italian sensation in the Oak Lawn neighborhood of Dallas, Texas.

Chef Giuliano Matarese is chef/owner of Mille Lire, an Italian sensation in the Oak Lawn neighborhood of Dallas, Texas.

Chef Giuliano Matarese of Mille Lire in Dallas. Photo: Bono.

In addition to his restaurant, Chef Matarese has also appeared on Chopped and Beat Bobby Flay.

Tuna

10 ounces fresh sushi grade tuna
2 tablespoons Taggiasca or Kalamata olives, chopped
1 generous pinch salt
As desired freshly ground black pepper
1 tablespoon Bono Sicilian Lemon Organic Marmalade
2 tablespoons Bono Sicilian Extra Virgin Olive Oil Val Di Mazara PDO Certified
1/2 tablespoon lemon juice
2 tablespoons toasted pistachio nuts, chopped
2 tablespoons fresh basil, finely chopped
6 drops Tabasco sauce
4 (4 ounce) round molds

Mousse

2 ripe medium avocados, smashed with a fork
1 tablespoon lime juice, freshly squeezed
2 tablespoons shallots, finely chopped
3 tablespoons fresh basil, finely chopped
2 tablespoons Bono Sicilian Extra Virgin Olive Oil Val Di Mazara PDO Certified
1 pinch salt

1 Dice tuna into 1/4-inch cubes. Place in a large bowl and put aside.
2 In a small bowl whisk together olive oil, lemon marmalade, lemon juice and Tabasco. Pour mixture over the tuna and gently toss with a wooden spatula. Add basil, chopped olives and salt and gently toss to amalgamate all the ingredients.
3 To prepare the mousse, in a medium bowl whisk vigorously smashed avocado, lime juice, olive oil and salt until creamy. Add shallots and basil and combine well.
4 Place a 4-ounce round mold on a serving plate and layer 1/4 avocado mousse and tuna tartare. Sprinkle 1/4 toasted pistachios on top, drizzle with Bono Sicilian Extra Virgin Olive Oil and garnish with some small tender basil leaves. Repeat for each plate.