Ahi Tuna Crudo Recipe

Prepare and slice tuna

Keep the sushi-grade ahi tuna chilled until ready. Pat the tuna dry with paper towels. Using a very sharp knife, trim away any sinew. Slice the tuna into 1/4-inch dice (small cubes) or thin 1/8-inch slices depending on your preferred presentation. Place the cut tuna in a chilled bowl and season lightly with kosher salt and freshly ground black pepper; toss gently to combine.

In a small bowl or jar combine fresh lime juice, fresh orange juice, light soy sauce, extra-virgin olive oil, sesame oil, honey, grated ginger and minced garlic. Whisk or shake vigorously until the honey is dissolved and the mixture is emulsified. Taste and adjust: add a little more soy for saltiness, more lime for brightness, or a pinch more honey if you want sweeter.

Reserve about 1 tablespoon of the dressing for finishing the plate; pour the remainder over the diced tuna and toss gently to coat. Let the tuna marinate in the dressing for 5–8 minutes in the refrigerator while you prepare garnishes. Do not marinate longer than 10–12 minutes to keep the raw texture fresh.

Thinly slice scallions and mince the shallot very fine. If using jalapeño, remove seeds and finely dice. Chop the cilantro leaves and toast sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant, watching carefully to avoid burning.

After the tuna has marinated briefly, fold in the minced shallot, sliced scallions, chopped cilantro and diced jalapeño (if using) into the tuna gently so you do not break up the cubes. Taste and adjust seasoning with a touch more soy or lime as needed.

Arrange microgreens or baby greens on chilled plates. Spoon the dressed tuna over the greens in a neat mound or line. Sprinkle toasted sesame seeds across the tuna, add a light sprinkle of fleur de sel or flaky sea salt and a little freshly cracked black pepper. Garnish with thinly sliced radish and avocado slices if using.

Drizzle the reserved tablespoon of dressing over the plated dish for gloss and extra flavor. Serve immediately with lime wedges and crispy wonton chips or toasted baguette slices on the side.