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Tuna Crudo with Horseradish Bagna Cauda, Radish and Capers

Recipe by Tobie Puttock

  • 12 slices of toasted sourdough
  • 200g whole piece of tuna, preferably the tail end
  • Extra virgin olive oil
  • 1 1⁄2 tbsp butter, cubed
  • 3 anchovy fillets
  • 1 tbsp freshly grated horseradish
  • 6 radishes, washed and thinly sliced
  • 2 handfuls of pea cress, watercress or rocket
  • 1 tbsp salted capers, rinsed in cold water
  • Sea salt and freshly cracked pepper
  1. To make the bagna cauda, bring together 1⁄4 cup of extra virgin olive oil, butter and anchovies in the bowl of a food processor and blitz until smooth. Transfer the mixture to a small heavy based saucepan and cook over a low heat for around 15 minutes, stirring from time to time (the mixture will split).
  2. While the bagna cauda is heating, use a sharp knife to slice the tuna as thinly as you can. Once you have sliced all the tuna, you can use your fingers or the flat edge of the knife to press the tuna out so it’s very thin.
  3. Once the bagna cauda is ready, season with pepper and salt if you think it needs it and fold in the horseradish.
  4. Arrange a piece of the tuna on the sourdough along with a few capers, some leaves, radish slices and finish with a drizzle of the bagna cauda.

Serves 4-6

Watch how Tobie makes it here.

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