Tuna Crudo with Basil Oil and Pickled Rhubarb
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 8hrs 15mins
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- Serves
- 4
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- Calories
- 498
Plump slices of raw tuna are doused in herby basil oil and topped with vibrant slices of tart pickled rhubarb in this deliciously light recipe. Make sure you use sashimi grade tuna to ensure it has been correctly prepared for raw consumption.
recipe updated 10 Sep. 2025
Ingredients
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- Ginger
- 5 g
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- Rhubarb
- 150 g
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- White wine vinegar
- 150 g
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- Water
- 50 g
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- Salt
- 3 g
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- Granulated sugar
- 25 g
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- Bay leaves
- 1
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- Cloves
- 1
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- Fresh basil leaves
- 15 g
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- Fine sea salt
- ¼ teaspoon
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- Extra virgin olive oil
- 120 g
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- Sashimi grade tuna
- 320 g
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- Fresh chives
- 2 tablespoons
Tools
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Cooking Chef XL
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Jar
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Food processor attachment
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Serving plate
Step preview
- Making the pickled rhubarb:
- Add rhubarb into a sterilised jar and set aside
- Fit the Stir Tool
- Add the ingredients into the appliance bowl
- Heat until the sugar and salt have dissolved - 2 minutes, 110ºC, speed Stir 2
- Pour the brine over the rhubarb and cover with a lid
- Chill in the fridge overnight
- Making the basil oil:
- Fit the Knife blade to the Food Processor attachment
- Add the ingredients into the attachment
- Blend until finely chopped - 2 minutes, speed 5
- Place a piece of muslin cloth over a jug and strain the basil oil through the cloth
- Cover the jug and chill in the fridge until needed
- Arrange tuna slices on serving plates
- Drizzle with the basil oil and top with the pickled rhubarb
- Garnish, if desired
- Serve