For the tuna tartare, Crudo E Nudo chef Brian Bornemann uses shrimp broth, onion confit and white soy sauce, giving it a rich umami flavor. You can prepare the broth and confit in advance. The tartare lies on toasted slices of country bread and is garnished with fragrant yuzu oil, black sesame and spring onions. This is no ordinary toast.
You will have more onion confit than you need for this recipe. Store the confit in a covered container in the refrigerator for another use, up to 2 months.
Note: Bornemann uses O-Med Yuzu olive oil, available at Surfas and other specialty markets and online. Alternatively, you can mix 1 tablespoon of good olive oil with ¼ teaspoon of yuzu juice. White soy sauce is available at select Japanese and specialty markets and online.
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