Hamachi Crudo with Heirloom Tomato, Celery Heart, Opal Basil & Verni’s Olive Oil

Ingredients

• 6 oz (170 g) sushi-grade hamachi (yellowtail), very fresh
• 1 medium heirloom tomato, finely diced
• 1 celery heart, thinly sliced
• A few leaves opal basil (or substitute regular basil if unavailable)
• 2–3 Tbsp Verni’s extra-virgin olive oil (or other high-quality olive oil)
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste
• Optional: lemon zest or a squeeze of lemon juice for brightness

Method

1. Prepare the fish: Slice the hamachi into thin sashimi-style slices and arrange evenly on a chilled plate or platter.
2. Add the vegetables: Scatter the diced heirloom tomato over the hamachi. Add the thinly sliced celery heart for crunch and freshness.
3. Season and garnish: Tear the opal basil leaves into small pieces and sprinkle over the dish. Drizzle generously with Verni’s olive oil. Season lightly with flaky sea salt and freshly ground black pepper.
4. Finish and serve: For extra brightness, add a touch of lemon zest or juice (optional). Serve immediately as an elegant appetizer.