Tuna Crudo

There is a certain elegance in simplicity, and tuna crudo captures that spirit in every silky bite. This dish is a celebration of raw, fresh tuna paired with delicate garnishes and a citrusy dressing that enhances its natural flavor without overpowering it. Light, vibrant, and incredibly refreshing, tuna crudo is one of those dishes that feels just as at home at a fancy dinner party as it does during a quiet lunch on a sunny afternoon.

Behind the Recipe

The idea for this tuna crudo came to me while standing at the seafood counter, inspired by the pristine cuts of tuna glistening under the glass. I wanted to create something clean and uncomplicated, something that respected the quality of the fish. This recipe is about balance—between acidity and richness, texture and tenderness—and about letting the tuna shine as the star of the plate.

Recipe Origin or Trivia

Crudo, meaning “raw” in Italian, refers to dishes made with raw fish or meat, typically dressed with oil, citrus, or vinegar. While similar to sashimi or ceviche, crudo has its own style. Originating from coastal Italian regions, it blends freshness with minimalism. Tuna crudo has found its place in modern kitchens across the world, often customized with seasonal touches and artistic flair.

Why You’ll Love Tuna Crudo

This dish may look gourmet, but it’s surprisingly easy to prepare—and here’s why you’ll fall in love with it.

Versatile: Serve it as a light appetizer, a main course with salad, or part of a sushi-inspired spread.

Budget-Friendly: A little tuna goes a long way when paired with bright, fresh ingredients.

Quick and Easy: No stove required, just simple slicing and assembling.

Customizable: Switch up garnishes or vinaigrette flavors to match your mood or season.

Crowd-Pleasing: Its vibrant presentation and delicate flavors always impress guests.

Make-Ahead Friendly: Prep components in advance and assemble just before serving.

Great for Leftovers: Extra vinaigrette can be used over salads, and any leftover tuna makes a great poke bowl.

Chef’s Pro Tips for Perfect Results

For a dish this simple, quality and technique matter. Here’s how to get it just right:

• Choose sashimi-grade tuna for the best texture and safety.
• Use a very sharp knife to get clean, even slices.
• Chill your plate before serving to keep everything cool and crisp.
• Let the tuna marinate for just a few minutes before serving—long enough to absorb flavor, but not too long to lose its texture.

Kitchen Tools You’ll Need

With just a few simple tools, you’ll be slicing and plating like a pro.

Sharp chef’s knife: Essential for clean tuna slices.
Cutting board: Preferably non-porous, for food safety.
Mixing bowl: To whisk up the vinaigrette.
Plating spoon or tweezers: Optional, but great for placing garnishes neatly.
Serving plate: A flat, wide white plate enhances visual appeal.

Ingredients in Tuna Crudo

This recipe is all about letting a few excellent ingredients shine in harmony.

1. Sashimi-Grade Tuna: 8 ounces, sliced thinly for a silky, clean bite.
2. Extra Virgin Olive Oil: 2 tablespoons, adds richness and rounds out flavors.
3. Fresh Lemon Juice: 1 tablespoon, brings brightness and balance.
4. Rice Vinegar: 1 teaspoon, adds mild acidity without overwhelming.
5. Sea Salt: 1/4 teaspoon, enhances the natural umami of the tuna.
6. Black Pepper: A pinch, for a hint of warmth.
7. Microgreens: A small handful, for freshness and crunch.
8. Radishes: 2 small, thinly sliced, for color and crisp contrast.
9. Chives: 1 tablespoon, finely chopped, adds a subtle oniony note.
10. Flaky Sea Salt (optional): For final seasoning and texture.

Ingredient Substitutions

Crudo is flexible by nature—here are some easy swaps if needed.

Tuna: Try salmon or yellowtail for a different but equally delicious result.
Lemon Juice: Lime juice or yuzu can add a fun twist.
Microgreens: Use arugula, baby herbs, or even edible flowers.
Rice Vinegar: White wine vinegar works in a pinch.

Ingredient Spotlight

Sashimi-Grade Tuna: This high-quality tuna has a buttery texture and clean flavor, making it ideal for raw preparations.
Extra Virgin Olive Oil: Choose one with a mild fruity profile to complement, not dominate, the tuna.

Instructions for Making Tuna Crudo

Let’s pull it all together in a few thoughtful, flavor-packed steps.

1. Preheat Your Equipment: No preheating here, but place your serving plate in the fridge to chill while you prep.
2. Combine Ingredients: In a small bowl, whisk together olive oil, lemon juice, rice vinegar, salt, and pepper to create the vinaigrette.
3. Prepare Your Cooking Vessel: Technically, it’s your plate! Remove it from the fridge when you’re ready to assemble.
4. Assemble the Dish: Arrange tuna slices on the chilled plate in a single layer. Drizzle vinaigrette over the top.
5. Cook to Perfection: Let the tuna sit with the vinaigrette for 3–5 minutes to soak in flavor.
6. Finishing Touches: Garnish with microgreens, sliced radish, chopped chives, and a sprinkle of flaky sea salt.
7. Serve and Enjoy: Serve immediately while cold and fresh, paired with crisp white wine or sparkling water.

Texture & Flavor Secrets

Tuna crudo dances between soft and crisp. The fish melts on your tongue while the radish adds crunch and the vinaigrette delivers zing. Every bite is fresh, light, and satisfying.

Cooking Tips & Tricks

Keep things easy and beautiful with these tips:

• Use a chilled plate to keep tuna cool.
• Slice radish paper-thin for best presentation.
• Garnish right before serving to maintain texture.

What to Avoid

Let’s dodge a few common missteps.

• Do not use non-sashimi-grade fish for raw dishes.
• Avoid over-seasoning—let the tuna be the star.
• Do not prep too far ahead or the tuna may discolor.

Nutrition Facts

Servings: 2
Calories per serving: 260

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes

Make-Ahead and Storage Tips

Tuna crudo is best enjoyed fresh, but you can slice garnishes and mix the vinaigrette up to 2 hours in advance. Store in the fridge and assemble just before serving.

How to Serve Tuna Crudo

Serve chilled on a white plate with a chilled glass of wine or cucumber-infused water. Pair with a light salad or as part of a raw seafood platter.

Creative Leftover Transformations

Leftover tuna? Turn it into a poke bowl with rice, avocado, and cucumber. Or dice it smaller for a mini tartare.

Additional Tips

Always pat the tuna dry before slicing. This helps keep the texture clean and the presentation neat.

Make It a Showstopper

Use tweezers to place garnishes precisely. A final drizzle of infused oil or a few edible flowers can make this dish restaurant-worthy.

Variations to Try

Add a dash of sesame oil and sesame seeds for a Japanese twist.
Swap lemon juice with blood orange juice for color and depth.
Include avocado slices for extra creaminess.
Try pickled onions or shaved fennel as a different garnish.
Top with crispy shallots for texture.

FAQ’s

1. Is tuna crudo safe to eat raw?

Yes, as long as you use sashimi-grade tuna from a trusted source.

2. Can I make this ahead of time?

Prep components ahead but assemble just before serving.

3. What does crudo mean?

It means “raw” in Italian, usually served with light dressings.

4. How thin should the tuna be sliced?

About 1/8 inch thin for the best texture and presentation.

5. What can I serve with it?

Light greens, white wine, or fresh fruit make great pairings.

6. Can I use frozen tuna?

Only if it is labeled sashimi-grade and fully thawed.

7. Do I need a special knife?

A very sharp chef’s knife will do the job well.

8. Can I skip the vinegar?

Yes, but it helps balance the oil and citrus.

9. What kind of olive oil works best?

Use a mild, fruity extra virgin olive oil.

10. Can kids eat this dish?

Only if the tuna is from a reliable sashimi-grade source and served immediately.

Conclusion

Tuna crudo is proof that less really can be more. With just a few beautiful ingredients and a little care in presentation, you can create a dish that tastes like luxury and feels like summer. Try it once, and you’ll keep coming back to its elegant simplicity.

Print