Adam Liaw’s Puglian-style tuna and kingfish crudo
Puglia is known for raw seafood and this dish couldn’t be easier to make. Just slice the fish and serve it with citrus, olive oil and some salt.
Ingredients
200g sashimi-quality kingfish
200g sashimi-quality tuna
2 tbsp good-quality extra virgin olive oil
1 lemon or lime, cut into wedges
flake salt, to serve
Method
Slice the kingfish and tuna and arrange on a serving plate. Drizzle generously with olive oil and serve with lemon and/or lime wedges and a small pile of good flake salt
Adam’s tip: There’s no official definition of “sashimi quality” in Australia. Ask your fishmonger what they recommend, then get them to fillet it and take the skin off for you, but do the slicing yourself.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/adam-liaw-s-puglian-style-tuna-and-kingfish-crudo-20250204-p5l9k4.html