More than APERITIVI

SCOTT WILLIAMS

Ragazzi’s tuna crudo

SERVES 4 // PREP TIME 40 MINS // COOK 20 MINS (PLUS RESTING)

“We use sustainable tuna such as yellowfin from Australia’s east coast,” says Scott Williams. “You will only need a small portion so there’s no need to break the bank, or the ocean.”

Vegetable oil, for deep-frying
150 gm sashimi-grade yellowfin tuna loin, cut into 1cm dice
1/2 Granny Smith apple, cut into 5mm dice
1 1/2 tbsp thinly sliced chives
Kewpie mayonnaise, to serve
Soba cha (see note), to serve
Crostini, to serve

PASTA FRITTA DOUGH

1/4 tsp dried yeast
1/2 tsp extra-virgin olive oil
50 gm rye flour, sifted
50 gm “00” flour, sifted, plus extra for dusting

CRUDO DRESSING

3 1/2 tsp grapeseed oil
3 1/2 tsp extra-virgin olive oil
2 1/2 tsp white soy sauce (see note)
2 tsp Moscatel vinegar (see note), or chardonnay or Champagne vinegar
1/2 tsp Korean fish sauce
1/2 tsp wasabi oil (see note)
Small pinch of white pepper

For dough, mix yeast and oil in a jug with 50ml tepid water. Combine flours and 1/2 tsp salt in a bowl. Slowly add wet mixture into flour mixture with a fork until a wet dough forms. Turn out onto a work surface and knead until a smooth dough (2 minutes). Cover and rest (30 minutes). Dusting