Black Olive Crusted Tuna

 

Black Olive Crusted Tuna Crudo

• 6 ea. 3-oz. portions sushi grade tuna
• 6 Tbsp. California Olive Ranch EVOO
• 1 cup Kalamata olives, pitted
• 1 ea. red pepper, roasted, peeled and seeded
• 2 ea. baby fennel
• ¼ cup petite basil leaves
• ½ ea. lemon
• 3 ea. fresh sardines, cleaned and filleted

Lay the olives out on a baking tray and let dry in a very low oven until crisp. Chop the olives to a fine dust and roll the tuna portions coating the outside and reserve.

Pour 1 Tbsp. of the California Olive Ranch extra virgin olive oil onto each plate. Slice the tuna and place three slices on each plate. Slice the peppers into matchsticks and scatter onto the six plates. Slice the baby fennel as thin as possible and scatter around the plate as well as the basil. Place the sardines on a grill and cook until just done, about 1 minute, remove. Slice each of the sardines into three pieces and place one piece on top of each piece of tuna. Squeeze the lemon over each plate and serve.

Recipe courtesy of Executive Chef & Partner Trey Foshee George's at the Cove, La Jolla, CA

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