Tuna Crudo with Pine Nuts in Hot Honey Gastrique Recipe


Sweet as Honey

We can thank bees for supplying us with honey, a sweet and sticky substance that has earned its place as a pantry staple with a rich, distinct flavor and wide range of uses. The following dishes from local restaurants showcase the versatility of this ingredient and demonstrate how a drizzle of honey is so often the perfect finishing touch.

Photography by Kristina Armstrong

wesley true


tuna crudo with pine nuts in hot honey gastrique

Inman Social's Tuna Crudo with Pine Nuts in Hot Honey Gastrique

Wesley True
Course dinner
Cuisine American, Seafood
Servings 6 servings


For the gastrique:

  • 6 Tbsp. pine nuts
  • 10 Tbsp. honey
  • 10 Tbsp. Crystal Hot Sauce
  • Pinch of sea salt

For the tuna crudo:

  • 45g red onion, sliced thin
  • 1 Tbsp. olive oil
  • 2 cloves garlic
  • sprig rosemary
  • 7g salt
  • 45g honey
  • 7½g Calabrian chiles, chopped
  • 218g lemon juice
  • 45g fish sauce
  • 16 oz. sushi-grade tuna
  • Flakey salt, for topping
  • Basil, for topping (optional)


  • To make the gastrique, place everything in a pan on medium heat and cook until hot sauce and honey start to bubble and caramelize – about 1 minute.
  • Pour onto a plate and let cool. Reserve until use.
  • Then, in a pot, mix all tuna crudo ingredients except lemon juice, fish sauce, tuna, and toppings.
  • Bring to a boil, then turn off and let sit until cool. Then, add lemon juice and fish sauce to mixture.
  • Slice tuna into 1/6-inch-thick pieces and place on plate. Top with flakey salt. Make sure liquid mixture is mixed well and pour about 2 tablespoons onto tuna.
  • Garnish with pine nuts in hot honey gastrique and top with basil.
Keyword ahi tuna, hot honey, inman social, pine nuts, tuna credo with pine nuts in hot honey gastrique
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