Tuna Crudo
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
10 mins
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Servings
4
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Calories
231 kcal
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Cuisine
Mediterranean, Italian
Tuna Crudo
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Tuna Crudo is one of those bright zesty and refreshing seafood recipes that feel super gourmet and fancy, yet super simple to make. This tuna recipe hails all the way from Italy, you can think of it as the Mediterranean sushi. Delicious, and show stopping--this Tuna crudo will impress you :)
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Ingredients
Ahi Tuna
- 1 saku tuna or ahi tuna block
Vinaigrette
- 1 teaspoon lemon juice
- 1 Tablespoons orange juice
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- 1 tabelspoons white balsamic vinegar
- 1/3 cup olive oil quality olive oil like Mina
- 1-2 tabelspoons capers drained
- 1/4 teaspoon salt and pepper
Garnsih
- 1 cup cucumbers sliced
- 3-4 garlic cloves thinly sliced and pan fried in olive oil
- 1/4 teaspoon chilli flakes optional
- 1-2 tabespoons olive oil
Notes
- Tuna Crudo Recipe Tips Use fresh and quality tuna for this recipe as it is consumed raw. More on raw seafood below. Let your fish monger know you're using the tuna for a crudo recipe. If your knife is not super sharp or if you feel difficulty slicing the fish, freeze it first for 30 minutes. This flash freezing process will make slicing much easier for you. Since the vinaigrette is also really few ingredients, make sure you use quality olive oil for it. The olive oil flavor will shine and so use a brand that you really like. We use Mina, which is a Moroccan olive oil and I've mentioned so much about it in this Olive Oil Cake. If you can find Yuzu, which is a Japanese citrus fruit, it's the ideal citrus to use here. Since it's so hard to find fresh, we used a combo of orange and lemon. You can make the vinaigrette ahead of time (up to 3 days) and store it in the fridge. The tuna is best served right away because the more it sits in the dressing, it will begin to cure. Similar to a Tuna Ceviche where the tuna is cured in lots of lime juice. Add on any greens you'd like, fennel, apples or any fresh fruit/veggie to the crudo. Just make sure it doesn't get watery. Enjoy and serve right away, this is such an easy and tasty recipe!
- What Types of Fish Can I use?
- You can use so many different sushi grade fish for a crudo. You can make it with yellow fin, salmon, scallops and tuna! Make sure. you're using Ahi Tuna, and we're chosen saku, which is like a block inside the ahi tuna. So luscious!
- How to Slice Fresh Tuna?
- If your knife isn't super sharp or have any fear of your knife skills, tuna can be quite challenging to slice thin. The fish when fresh is super soft and can make the knife slip and slide. In this case, flash freezing is the best way to go. You'll place the fish in the freezer for 45 minutes on average. This will make the fish semi firm and much much easier to slice.
- How to Flavor Tuna Crudo
- The vinaigrette is the best flavor here! Along with that we've added cucumber for freshness, capers for texture and fried garlic for a crisp finish. You can add greens like arugula, red onions, fried nuts, olives, scallions and more. We loved this version as it is :)
- Can anyone eat Raw fish?
- Absolutely not! There's always a risk when consuming raw fish especially if you're under medication, have health conditions, pregnant or of a certain age. So while fresh quality seafood can be consumed raw for most healthy individuals, it's not for everyone. There's an article on Serious Eats about consuming raw fish and it's great info.
- How to Prepare it cooked?
- If you're not comfortable with raw seafood, consider Tuna Ceviche where the fish is cured in lime for some time before eating. Also consider Ahi Tuna Salad , Tuna Wrap, Tuna Steak Recipe where the seafood is lightly seared. And finally, try a Beef Tataki method using tuna where the fish is also lightly seared.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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