Description
Fresh Tuna Crudo made with sushi-grade tuna, lemon caper vinaigrette, cucumber, and red onion. A simple restaurant-style raw tuna dish that is light, elegant, and ready in minutes.
Ingredients
Scale
- 10 ounces sushi-grade tuna loin, sliced thin
- 2 tablespoons cucumber, tiny diced
- 2 teaspoons red onion, tiny diced
- freshly cracked black pepper, for finishing
- pinch of flaky salt, for finishing
For the Lemon Vinaigrette:
- 2 tablespoons good quality olive oil,
- 1 tablespoon lemon juice, freshly squeezed
- 2 teaspoons golden balsamic vinegar
- 1 tablespoon capers, rinsed and drained
- 1 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper flakes, optional
Instructions
- In a small bowl, whisk together the ingredients for the lemon vinaigrette.
- Thinly slice the tuna and arrange on a serving platter.
- Sprinkle the tiny diced cucumber and red onion evenly across the tuna.
- Drizzle the lemon vinaigrette over the top.
- Finish with a light sprinkle of kosher salt and freshly cracked black pepper.
- Serve immediately.
- ENJOY!
Notes
- Always use sushi-grade tuna from a trusted seafood market.
- Keep the tuna cold until ready to slice and serve.
- Use a very sharp knife to get clean slices without tearing the fish.
- Slice the tuna just before serving for the best texture and presentation.
- For extra flavor, finish the dish with lemon zest or flaky sea salt.
- This recipe can easily be doubled for entertaining.
- Prep Time: 10 minutes
- Category: Appetizer, Lunch, Dinner
- Method: Easy
- Cuisine: Fish and Seafood