“Crudo is the Italian work for raw. Using really fresh high quality fish the key to making this light and refreshing dish.”
1 pound highest-quality tuna, preferably a thick piece from the loin
1 teaspoon coarse sea salt or kosher salt
1 to 2 medium shallots, finely diced (about 1/4 cup)
2 teaspoons capers, drained well and chopped
1/4 teaspoon crushed red pepper flakes
12 leaves basil, thinly sliced
1 cup sunflower sprouts
1/4 cup olive oil
Juice of 1 lemon (at least 2 tablespoons)
1/2 cup heavy cream whipped
4 oz Louisiana Bowfin caviar
Use a sharp chef's knife to cut the tuna into roughly 1/8-inch thick slices. As you work, gently press each slice onto the cutting surface with your fingers, to flatten it, then transfer to a large serving platter, arranging the slices in 1 layer.
Sprinkle the slices generously with the salt, then with the shallot, capers, red pepper flakes, basil, and sunflower sprouts.
Combine the olive oil and lemon juice in a seal-able container, close the container and shake well until the vinaigrette is emulsified. Spoon the vinaigrette over the fish.
Place small dollops of whipped cream on fish. Using a small spoon add caviar on top of fish. Serve immediately.