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“We love the combination of raw seafood and creamy Stracciatella. Very typical flavours of Puglia! Crudo pairs beautifully with stracciatella’s sweet, mild flavour, which doesn’t overpower the freshness of the fish. Served abundantly with crostini and vivid green pistachio pesto, this dish is as much a feast for the eyes as for the taste buds.”
This recipe is part of our series 'Busting The Myth That Cheese & Seafood Don't Mix' in collaboration with Roberta Muir. Visit our socials for more video recipes from this series.
Serves 4
200g block sashimi-grade Tuna, saku cut
1 Sourdough Baguette
Robust Extra Virgin Olive Oil, for drizzling
250g Vannella Cheese Stracciatella
Lemon Extra Virgin Olive Oil, for drizzling (we recommend good Australian brands like ALTO or Rio Vista)
Salt Flakes, to season
Pistachio Pesto
Small handful fresh Basil leaves (about 12g)
Salt Flakes, to taste
25g Caciocavallo, finely grated
75g Pistachio Kernels (or slivers)
50ml Robust Extra Virgin Olive Oil, more or less
Make Pistachio Pesto: Crush basil with a pinch of salt using a mortar and pestle. Add caciocavallo and grind into a paste. Lightly pound in pistachios, keeping some texture. Stir in the olive oil with a spoon until thick but slightly loose. Set aside.
Prepare Crostini: Preheat oven to 160°C (fan-forced). Slice the baguette diagonally (1.5cm thick), place on a baking tray, drizzle with olive oil, and sprinkle with salt. Bake for about 6-8 minutes until crisp and golden.
Assemble & Serve: Dice tuna into small cubes. Spread the stracciatella on a serving plate, top with tuna, and drizzle with pistachio pesto. Season well with salt flakes and finish with a drizzle of lemon oil. Stack crostini high on a separate plate (to remain crisp) and serve.
