(picture from NY Magazine)
Its been about a week since I stopped eating copious amounts of sushi day in and day out. Do I miss it - you bet! But I have always been enjoying some of my usual fare. Missing the fish mixed with reading about the soon to open raw fish bar Bar Tonno propted me to make crudo - italian raw fish preperation with olive oil and sea salt. It turned out better then I could have hoped. The grassy olive oil mixed perfectly with the taste of the tuna. My only word of caution is that the sea salt should be used sparingly - the salty taste can get very strong on such little pieces of fish. I served it with tomatos and fresh italian bread.
Crudo in nyc: One of these days I must go to Esca - the fish haven. They have an entire section of the menu dedicated to antipasti crudo - the crudo tasting is hopefully awe inspiring