Tuna Crudo with Jason Dietterick – Blue Coast Seafood Grill in Bethany Beach
½ pound tuna (or other suitable raw fish — wild salmon, fluke, bream, bluefish, Spanish mackerel, cod, striped bass or any other fish in season), skinned
Ponzu to taste
Sprinkles of Hawaiian black lava or French coarse sea salt
2 turns fresh black pepper
2 ounces toasted pine nuts, minced scallion, snipped chives, sea beans, arugula or sorrel or any herb in season
4 teaspoons extra-virgin cold-pressed olive oil
Slice the fillet into 1/4-inch slices, against the grain, and arrange in a loose fan shape on 4 chilled plates.
Spoon the ponzu over the fish, then sprinkle with a small amount of sea salt and the pepper.
Top each serving with 1/4 of the pine nuts and a teaspoon of the olive oil and serve immediately.