Ragazzi’s tuna crudo

SERVES 4 // PREP TIME 40 MINS // COOK 20 MINS (PLUS RESTING)

“We use sustainable tuna such as yellowfin from Australia’s east coast,” says Scott Williams. “You will only need a small portion so there’s no need to break the bank, or the ocean.” Pictured p114.

Vegetable oil, for deep-frying

150 gm sashimi-grade yellowfin tuna loin, cut into 1cm dice

1/2 Granny Smith apple, cut into 5mm dice

11/2 tbsp thinly sliced chives Kewpie mayonnaise, to serve

Soba cha (see note), to serve Crostini, to serve

PASTA FRITTA DOUGH

1/4 tsp dried yeast

1/2 tsp extra-virgin olive oil 50 gm rye flour, sifted

50 gm “00” flour, sifted, plus extra for dusting

CRUDO DRESSING

31/2 tsp grapeseed oil

31/2 tsp extra-virgin olive oil

21/2 tsp white soy sauce (see note)

2 tsp Moscatel vinegar (see note), or chardonnay or Champagne vinegar

1/2 tsp Korean fish sauce

1/2 tsp wasabi oil (see note)

Small pinch of white pepper

1 For dough, mix yeast and oil in a jug with 50ml tepid water. Combine flours and 1/2 tsp salt in a bowl. Slowly add wet mixture into flour mixture with a fork until a wet dough forms. Turn out onto a work surface and knead until a smooth dough (2 minutes). Cover and rest

(30 minutes). Dusting with flour as necessary, feed dough through a pasta machine, starting at the widest setting, then reducing settings notch by notch until pasta is 2mm thick. Dust with flour, cut into 4cm-5cm pieces and set aside on a tray. 2 For crudo dressing, whisk ingredients in a small jug or jar. Dressing will keep refrigerated for a week.

3 Heat oil in a deep-fryer to 170°C. Deep-fry pasta fritta, in batches, turning once, until golden and crisp (11/2-2 minutes; be careful, hot oil will spit). Drain on paper towel and season to taste with salt flakes while hot.

4 Combine tuna, apple and chives in a bowl, and coat with half the dressing. Season with extra dressing to taste.

5 Spread mayonnaise on pasta fritta, top with tuna crudo, sprinkle over soba cha and serve with crostini.

Note Soba cha (roasted buckwheat) and white soy sauce are available from Japanese grocers. If soba cha is unavailable, roast buckwheat kernels in a low oven until golden. Moscatel, chardonnay and Champagne vinegar is available from The Essential Ingredient (essentialIngredient. com.au). Wasabi oil is available from Good Grub Hub (goodgrubhub.com).