Tuna Crudo Recipe

Trim and chill

Pat the sushi-grade tuna dry with paper towels. Trim away any sinew and cut the tuna into 1/4-inch dice or very thin 1/8–1/4-inch slices depending on desired presentation. Keep the cut tuna chilled on a tray in the refrigerator while preparing the other components.

Season the cut tuna lightly with 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper just before dressing so it stays bright and fresh.

In a small bowl, whisk together 3 tbsp fresh lime juice, 1 1/2 tbsp fresh orange juice, 1 tbsp light soy sauce, 1 tsp toasted sesame oil, 2 tbsp extra-virgin olive oil, 1/2 tsp agave nectar (or honey), and 1/2 tsp finely grated ginger until emulsified.

Taste and adjust balance: add a little more lime for acidity, a pinch more agave for sweetness, or an extra 1/4 tsp soy if it needs salt. Reserve 1–2 teaspoons of the dressing to finish the plate.

Prepare the cucumber and radish: using a mandoline or very sharp knife, slice the cucumber into thin rounds (or half-moons) and slice radish very thinly. Place slices in a bowl and toss gently with 1/2 to 1 tsp of the prepared dressing to lightly season and prevent browning.

If using Calabrian chilies in oil, finely mince enough to measure 1 tsp (or use 1 tsp paste). Mix the chili into the remaining dressing to distribute the heat and color. Reserve a small pinch of chili for a finishing dot if desired.

Toast 1 tbsp sesame seeds in a dry skillet over medium heat, shaking the pan, until fragrant and just golden, about 1–2 minutes. Transfer to a small bowl to cool.

Arrange: On a chilled serving plate or individual plates, spread a small layer of dressed cucumber and radish where you plan to place the tuna (this keeps the fish from sitting in liquid).

Place the diced or sliced tuna over the bed of vegetables in a single layer or in small quenelles. Spoon 1 to 2 tablespoons of the citrus-sesame dressing evenly over the tuna, ensuring each piece is lightly coated but not swimming.

Dot or streak a small amount of Calabrian chili oil/paste around the plate for heat and color, using about 1/4 to 1/2 tsp total. Scatter the toasted sesame seeds and the thinly sliced scallions over the tuna.

Finish with microgreens or cilantro, a light pinch (about 1/4 tsp) of flaky salt, and a light crack of black pepper. If you reserved 1–2 tsp of dressing, drizzle it artistically around the plate.

Serve immediately with optional thin baguette slices or crispy wonton chips and lime wedges on the side.