Honestly, I am not even sure how to approach this Tuna Crudo Recipe. The first bite was so incredible. I could hardly believe how wonderful it all came together. The lemon vinaigrette was over the top. This is by far one incredible tuna appetizer you will want to put on repeat!
There was a freshness to the entire dish that I cannot even put into words. Not only is this dish super healthy, it is also super quick, and easy to prepare. Try not eating the entire platter all by yourself. Check out this delicious Tuna Crudo Recipe with Lemon Vinaigrette below!
WHAT IS TUNA CRUDO?
You may be asking, what exactly is Tuna Crudo? It is actually an Italian dish, mainly served as an appetizer or amuse bouche. Basically, Tuna Crudo is the Italian version of sashimi. Although the recipe is quite simple, the ingredients need to be super fresh, and of high-quality. Not only that, the tuna should be free of parasites. We will be discussing this more down below. Of course, I did not keep it nearly as simple as the Italians do. However, I think you will appreciate my version.
As you may know, I have a love for creating recipes with fresh, sushi-grade tuna. You may want to check out my recipes for Tuna Tartare Avocado Boats, Spicy Tuna Crispy Rice Squares, Wonton Tuna Tacos, and Poke Bowls.
Naturally, I created a short TikTok video creating this fabulous Tuna Crudo. Click here to view. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.
TYPES OF TUNA OR FISH
As mentioned above, you need to use sushi-grade tuna, or fish to make Crudo. For a complete guide on consuming raw fish at home, check out this article from Serious Eats. Honestly, it’s not as “scary,” as some of you may think. Also, if you are not into tuna, you can definitely substitute with a white fish, or even scallops.
Yellowfin (typically known as Ahi), Albacore, Bigeye, and Skipjack are among the most popular choices when preparing Tuna Crudo, sushi and/or sashimi. Want to make Fish Crudo? Consider using wild salmon, scallops and/or hamachi.
HOW TO CUT TUNA OR FISH FOR CRUDO
To make slicing the tuna a bit easier, place in the freezer for about five minutes, or so. Place the thickest part of the loin on a cutting surface, nearest to you. With a super sharp knife, on a diagonal, press the bottom of the knife into the tuna loin using a swiping motion towards you, so that the tip of the knife is the last part of the knife running through the tuna.
Try not using a back and forth motion, as this may cause the slice to break. You are not looking for see-through, paper thin slices. Somewhere around an 1/8 of an inch will suffice.
The Italian version of Tuna Crudo, is prepared quite simply. Mainly with olive oil and a nice finishing flake salt. As you know me by now, I almost always take traditional recipes for a bit of a spin.
To brighten up this dish a bit, I decided to add just a touch of my favorite Golden Balsamic Vinegar from Delallo. Honestly, you need a few bottles of this in your pantry. It’s a perfect substitution for the heavier balsamic. It brightens up so many summertime dishes. Recently, I have used this golden balsamic in my Heirloom Bruschetta Parmesan Crisps, to make Golden Balsamic Caviar Pearls, and for my Caprese Pasta Salad. The recipe for this salad actually went viral on TikTok. Click here to check it out!
TO FINISH AND SERVE TUNA OR FISH CRUDO
For added texture and flavor, I decided to use a bit of very tiny diced cucumbers, and just a touch of super tiny diced red onion. Capers lent just a touch of brininess. The use of clover sprouts were mainly for garnish. However, they provided a bit of earthiness.
In my opinion, if this Tuna Crudo is to be served as an appetizer, it will feed at least three people. If a heavier meal is to follow, you should be able to get at least four servings. Honestly, my Husband and I finished this entire platter. Hopefully, you enjoy this Tuna Crudo Recipe as much as I enjoyed creating, and devouring it!Print
- Total Time: 10 minutes
- Yield: 4 servings 1x
Tuna Crudo, a traditional Italian dish, is taken for a bit of a spin with my recipe. It’s super easy to prepare and super flavorful. You will love each and every single bite. The textures and flavors are so pleasing to the palate. Golden balsamic vinegar brightens up the dish. ENJOY!
- 10 oz. sushi-grade tuna loin, sliced thin
- 1/2 tsp kosher salt, for finishing
- 1/2 tsp black pepper, for finishing
- 1 TBLS clover sprouts, for garnish
- 2 TBLS cucumber, tiny dice
- 2 tsp red onion, tiny dice
FOR THE VINAIGRETTE:
- 2 TBLS olive oil, good quality
- 1 TBLS lemon juice, freshly squeezed
- 1 TBLS capers
- 1 tsp black pepper
- 1/2 tsp kosher salt
- 1/2 tsp crushed red pepper flakes, optional
- 2 tsp golden balsamic vinegar
- Slice the tuna loin thin. Arrange on a platter.
- Combine all of the ingredients in a bowl for the vinaigrette. Pour about 3/4 of the vinaigrette over the sliced tuna.
- Sprinkle on the cucumber and red onion.
- Garnish with the sprouts.
- Drizzle on the remaining vinaigrette.
- Garnish with black pepper and kosher salt.
- Prep Time: 10 minutes
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