Crudo Of Bluefin Tuna Recipe

Place the chilled bluefin tuna on a clean cutting board. Using a very sharp knife, trim away any sinew and cut the tuna into 1/8–1/4-inch slices or 1/2-inch dice depending on preferred presentation. Arrange slices or dice in a single even layer on a chilled plate.

Just before serving, season the tuna lightly with 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Drizzle 2 tbsp extra-virgin olive oil evenly over the tuna and set aside while you finish the salad and sauce (1–2 minutes).

If using microgreens or small herb leaves, scatter them around or under the tuna for visual contrast and texture.

Prepare the fennel: quarter the fennel bulb lengthwise, remove the core, then use a mandoline or sharp knife to shave the bulb into very thin slices. Reserve the feathery fronds and chop them finely for garnish.

Prepare tomatillos: halve 4 of the tomatillos and finely dice; reserve 1 tomatillo for the sauce (see sauce instructions). If tomatillos are firm and tart, you can char the cut sides in a hot skillet 1–2 minutes to soften and add depth, then cool before dicing.

Thinly slice the red onion and separate into rings; if desired, rinse briefly in cold water to mellow sharpness and pat dry.

In a bowl, combine shaved fennel, diced tomatillo, 2 tbsp cilantro leaves, 2 tbsp fresh lime juice, 1/2 tsp honey or agave, 1/2 tsp sea salt, 1/4 tsp black pepper and 1 tbsp extra-virgin olive oil. Toss gently to coat. Taste and adjust seasoning — the salad should be bright and slightly tangy to complement the tuna.

Let the salad rest 5 minutes so flavors meld. Drain any excess liquid before assembling to avoid soggy crudo.

Toast the pepitas in a dry skillet over medium heat, stirring frequently, until aromatic and just beginning to brown, about 3–4 minutes. Remove half (about 2 tbsp) to reserve for garnish; keep remaining 1/4 cup for the sauce.

If you haven’t roasted the extra tomatillo, char it now: place the small whole tomatillo on a hot skillet or under broiler until blistered and lightly blackened all over, about 4–6 minutes; cool and roughly chop.

In a small food processor or high-speed blender combine 1/4 cup toasted pepitas, 1 roasted tomatillo, 1 garlic clove, 3 tbsp fresh lime juice, 3 tbsp neutral oil, 1/4 tsp ground cumin, 1/2 tsp sea salt and the optional 1/4 small jalapeño (seeded for milder heat). Pulse until a coarse paste forms.

With the motor running, stream in up to 2 tbsp water to loosen the mixture into a pourable sauce; adjust for consistency — it should be creamy but slightly grainy. Taste and adjust salt, lime or jalapeño to balance brightness and heat.

Transfer sauce to a small bowl and keep at room temperature until plating.

To plate: arrange a portion of shaved fennel & tomatillo salad either under or to one side of the sliced tuna (3–4 oz tuna per serving).

Spoon the lime & pepita sauce in thin ribbons or small pools over and around the tuna (about 1–1.5 tbsp sauce per serving).

Scatter the reserved toasted pepitas (2 tbsp) and chopped fennel fronds over the dish for crunch and aroma. Finish with a light sprinkle of flaky sea salt (about 1/4 tsp total across the plate) and the grated lime zest.

Serve immediately with thin lime wedges on the side.