Ocean Wise® Albacore Tuna Crudo with Rhubarb Ponzu and Zucchini Tempura


Rhubarb Ponzu:
  • 2 lb (900 g) rhubarb, chopped
  • 2 Tbsp (30 mL) water
  • 1/2 cup (125 mL) sugar
  • 1/4 cup (60 mL) lemon juice
  • 2 Tbsp (30 mL) lime juice
  • 2 tsp (10 mL) minced ginger
  • 1 stalk lemon grass, bruised and chopped 1/2-inch (1 cm) pieces
  • 1 tsp (5 mL) lemon zest
  • 1 tsp (5 mL) lime zest
  • 1/3 cup (80 mL) birch syrup (or ¼ cup (60 mL) maple syrup)
  • 1/2 cup (125 mL) light soy sauce
  • 1/4 cup (60 mL) rice vinegar
  • 1/4 cup (60 mL) mirin
Ocean Wise Albacore Tuna Crudo:
  • 1 lb (450 g) Ocean Wise albacore tuna loin
  • 1 Tbsp (15 mL) coarse sea salt
  • 1 Tbsp (15 mL) orange zest
Zucchini Tempura:
  • 2 cups (500 mL) carbonated water
  • 1 egg yolk
  • 3 ice cubes
  • 1 1/2 cups (375 mL) pastry flour
  • 1 1/2 cups (375 mL) all-purpose flour
  • 2 Tbsp (30 mL) corn starch
  • 1 tsp (5 mL) baking soda
  • 2 cups (500 mL) sunflower oil
  • 1 medium zucchini, skin on and cut into strips

Cooking Directions

River Café


1 hr


15 mins



Recipe from the Ocean Wise Cookbook 2

Substitutions: Any sustainable tuna can be used instead of albacore, such as yellowfin.

Cold water Canadian Ocean Wise tuna has a beautiful firm texture, perfect for crudo (raw) preparation. My Canadian version of ponzu can be made ahead and stored in the refrigerator for up to 10 days—a versatile recipe. Serves 8 (as an appetizer or light lunch).

Rhubard Ponzu:

Place rhubarb in a medium pot and cover with water. Simmer rhubarb gently until soft, about 30 minutes. Cool and strain the liquid into a sealable jar. In a medium pot add 2 Tbsp (30 mL) water and sugar over medium-high heat. Do not stir. Once sugar begins to brown, add rhubarb juice, citrus juices, ginger and lemon grass. Simmer 5 minutes, or until reduced by half. Add remaining ingredients and stir. Simmer 5 minutes more. Strain and refrigerate.

Ocean Wise Albacore Tuna Crudo:

Season tuna with course sea salt and orange zest. Rest in refrigerator for 10 minutes.

Zucchini Tempura:

In a large bowl, mix carbonated water and egg yolk together; add ice cubes. Sprinkle flours and cornstarch over the liquid. Use chop sticks to stab at solids to half combine, but leave batter very lumpy (the batter should be undermixed, similar to a crepe batter). In a medium pot on the stovetop, heat sunflower oil to 375°F (190°C). Dust the zucchini with flour. Dip quickly into batter and fry until golden brown. Dry on paper towels.

To Serve:

Slice Ocean Wise albacore tuna into 1/4-inch (6 mm) thick pieces and place in centre of plate. Spoon rhubarb ponzu generously over tuna slices and top with zucchini strips.


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