Photo by Michael Graydon + Nikole Herriott, food styling by Andy Baraghani, prop styling by Kalen Kaminski
Grating tomato (especially bruised ones) acts as a simple sauce to dress this crudo. Sea bream, common in the Mediterranean, has lean flesh with a light, delicate flavor. If you can’t find it, porgy or snapper are suitable subs. For a long, lazy lunch menu serve this crudo alongside tomatoes and haricots verts, handmade malfatti, grilled turbot, and tiramisù with cookies.