ORANGE COUNTY, Fla. — For this week's Chef's Kitchen recipe, we're featuring a brand new kid on the block — North Italia on Restaurant Row (Sand Lake Road) in Orlando. Chef Adam Brown is North Italia's regional chef, and the restaurant held grand its opening just two days ago.

The star dish is Tuna Crudo — a dish that Brown said is harder and harder to find these days because of inflation and supply-chain challenges.

But they have it now.

His restaurant concept is simple. “We're not trying to win awards,” Brown said. “We're trying to win our guests.”

Let's cook!

North Italia's Tuna Crudo:


3 ounces Tuna
1 tsp., plus 1 tbsp Agrumato
1 tsp. Maldon sea salt
1.5 tbsp. caper relish
1 tbsp. chopped orange supremes
0.5 tsp. pine nuts
1 tsp. mint
1.25 ounces small diced avocado
Pinch of Espelette pepper

How to plate the Tuna Crudo

  1. Arrange slices of fresh, raw tuna around the plate.
  2. Season each slice of tuna with agrumato oil and Maldon sea salt.
  3. Spoon a little of the caper relish on each slice of tuna.
  4. Garnish each slice of tuna with chopped orange supremes, pine nuts, mint and small diced avocado.
  5. Drizzle the Agrumato over the dish, and then sprinkle Espelette pepper over everything.
  6. Serve and enjoy!