In crafting his tuna tartare, chef Brian Bornemann of Crudo E Nudo expertly combines shrimp stock, onion confit, and white soy sauce, creating a delightful umami flavor that sets this dish apart.
The accompanying toasted country loaf, garnished with yuzu oil, black sesame, and scallions, elevates the dish from a simple tartare to a sophisticated culinary experience that celebrates fresh ingredients.
Prepare the shrimp stock and onion confit in advance, where the confit can be reserved for future use, maintaining its flavor and versatility in other dishes for up to two months.
For those interested in replicating this dish, note that the unique flavor of yuzu oil and white soy sauce can be sourced from specialty markets or via online retailers, with a homemade alternative for oil available.
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