I feel it is sacrilegious to eat these with a fork and knife. Do the dish justice and pick it up with your hands and dunk them in some homemade ranch and a sidecar of your wing sauce of choice. Serve this with a pile of crisp and crunchy veg and ladies and gentlemen we’ve got ourselves a meal.

Water is the enemy of flavor (sometimes).

This recipe takes you through a pretty thorough process of preparing our chicken for the oven. The reason is, we want crispy chicken skin. Since we are not frying the chicken, we must use science to give us that fried chicken skin crunch. The enemy of crunch: moisture because moisture = steam. So we must remove as much moisture from the chicken skin as possible. What repels moisture? Salt.

Salting the chicken skin will draw out the moisture, giving you extra crispy skin. Pre-salting the flesh side will allow the salt to penetrate the chicken rather than just sit on the outside giving you juicy and flavorsome chicken meat. We will also be using the fridge to continue our quest for crispy skin. Our fridges have fans that remove water vapor to create cold dry air, the optimal environment for preserving the shelf life of food. So, by putting the chicken in the fridge uncovered, all of that moisture on the surface will evaporate thanks to our handy dandy fridge fans. Which gives us dry chicken that will soon become the crispy chicken skin of your dreams. 

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To date, the most popular recipe on my website is for my Spicy Tuna with Crispy Rice, and for good reason! I don’t know about y’all, but I CRAVE raw tuna unlike any other food. However, making my spicy tuna with crispy rice is a pretty involved process, and I don’t always the have the mental energy in me to throw that together.

In this recipe I substitute the tedious crispy rice with bread fried in olive oil, which cuts the cooking time to a FRACTION of the other. It’s then topped with a homemade garlic aioli (which btw goes good on everything), piled high with fresh tuna tossed in Calabrian chilis (my fave) and finished with flaky salt and lemon zest.

Additional inspiration for this dish came from two of my favorite restaurants in NYC. At Sant Ambroeus, a Milanese bistro with locations throughout Manhattan and beyond, there is/was a sandwich on the menu called theTuna Panini All’Olio With Marinated Artichokes. It consisted of a brioche bun, garlic aioli, raw tuna and marinated artichokes. The only record of its existence that I can find is in this Bloomberg Article. I’ve never actually eaten it myself but its semi-famous amongst New Yorkers.

My other source of inspiration came from my recent visit to Dame, a new sea food restaurant in the West Village. Their most frequently ordered menu item is their tuna tartare toast topped with a creamy mustard emulsion, diced yellow fin tuna, and shaved bottarga. My initial thought was how genius it was to put raw tuna on a shatteringly crispy piece of toast. It achieves the coveted texture contrast that crispy rice is famous for, but utilizing an ingredient almost anyone can make: toast.

The final piece to the puzzle was incorporating Calabrian chilis, one of my most beloved and frequently used pantry ingredients. It adds a delicate heat and a touch of fruitiness that really highlights the flavor of the tuna. And thus, my Spicy Tuna Toast was born!!

If you want to prep part of this dish in advance, I recommend making the aioli and dicing the tuna. Everything else should be done right before you’re ready to eat. Also, if you’ve ever found yourself with a really nice/expensive bottle of extra virgin olive oil but not sure when to use it, now would be the time.

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I love preparing these as an appetizer for guests. It’s a fun and delicious deviation from the traditional cheese board. It also makes a great base for crostini. Top with tomatoes, nuts, herbs, roasted veg, ect.

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