Now that the weather’s warmer, we decided to head back out to Clarendon to give Sette Bello another look and check out their patio dining. As we sat in the sun we were reminded of the stellar crudo we had the last time we dined in the restaurant’s cavernous dining room. It was freezing out, and after warming up with a glass of wine we took the owners suggestion and ordered the tonno tonnato. Pairing seared ahi tuna with a tonnato sauce, oven roasted tomatoes, and capers, this unusual number hit the spot. It’s also impressively quick to make at home.

For a bit more flavor we serve this crudo, giving the fish a quick flash in a hot heavy pan instead of serving it completely raw. With the outer edges caramelized and the center cool you still get a rare tuna experience, but with a more complex flavor and texture. With plenty of oven roasted bread and tomatoes this recipe will easily serve two, and stretched can even serve three. If more are coming, just buy more bread and tuna, as the ingredient list below makes more than enough tonnato sauce.