Tuna Crudo Recipe

Prepare the tuna

Keep tuna very cold until ready to use. Pat the ahi tuna dry with paper towels. Using a sharp knife, trim any sinew and cut the tuna into 1/4-inch dice. Place diced tuna in a chilled bowl and return to refrigerator while you prepare the dressing and other components.

Make the dressing and combine

In a small bowl whisk together lime juice, olive oil, soy sauce, sesame oil, honey (or agave), grated ginger, and finely minced red chili. Taste and adjust balance: a little more lime for brightness or a pinch more honey to round the acidity. Add the minced shallot and sea salt; stir to combine.

Add the diced mango and diced avocado to the chilled bowl with tuna. Pour the dressing over the tuna-mango-avocado mixture and gently fold to coat — do not overmix or mash the avocado. Season with freshly ground black pepper. Cover and chill for 5–10 minutes to let flavors marry (do not marinate for long; tuna should remain fresh in texture).

Just before serving, sprinkle toasted sesame seeds and gently fold in most of the microgreens or cilantro, reserving a small amount for garnish.

Slice the dasheen

Using a mandoline or a very sharp knife, slice the peeled dasheen root as thinly as possible (about 1/16 inch or thinner). Keep slices in a bowl of cold water as you work to remove surface starch and prevent browning.

Rinse and dry

Rinse the slices under cold running water until the water runs clear. Lay slices in a single layer on clean kitchen towels or paper towels and pat completely dry. Any residual moisture will cause oil to spit.

Heat oil and fry

Heat neutral oil in a deep skillet or medium pot to 350°F (175°C). If you don't have a thermometer, test with one slice—oil should sizzle immediately and crisp the slice. Fry dasheen slices in small batches so they have room to move; fry 1–2 minutes per batch or until golden and crisp. Remove with a slotted spoon to a paper towel-lined tray to drain.

While still warm, season the chips evenly with sea salt, a light dusting of black pepper, and smoked paprika if using. Let cool completely; they will continue to crisp as they cool.

Store chips in a single layer or loosely covered at room temperature for up to a day; they are best served the same day for maximum crunch.

Toss the small-dice mango with lime zest. Use this sparingly as a bright garnish on top of the plated crudo for extra mango texture and aroma.

To serve, spoon a compact mound (about 1/2 cup) of the tuna crudo onto chilled plates or a shallow bowl. Arrange dasheen chips to the side or leaned against the crudo for height. Scatter reserved microgreens/cilantro and the mango crisp over the top. Offer additional lime wedges if desired.

Serve immediately so the chips remain crisp against the tender crudo.