Tuna Crudo Recipe

Prepare the tuna

Pat the tuna dry with paper towels. Using a sharp knife, trim any sinew and cut into 1/4-inch cubes or 1/8–1/4-inch dice for a crudo texture (you may alternatively slice into thin sashimi slices). Keep chilled until ready to dress.

Make the dressing

In a small bowl whisk together the ponzu (6 tbsp), lime juice (1 tbsp), light soy (1 tsp), mirin (1 tsp), neutral oil (2 tbsp), toasted sesame oil (1 tsp), sugar (1 tsp) and fine sea salt (1 tsp) until the sugar and salt dissolve and the dressing is emulsified. Taste and adjust acidity or salt — it should be bright and balanced, slightly salty.

Combine tuna and dressing just before serving: place the diced tuna in a bowl, pour 2–3 tablespoons of the dressing over it, and gently toss to coat. Let sit 1–2 minutes to allow flavors to marry; do not over-marinate or the acid will begin to 'cook' the fish.

Char the scallions: heat a cast-iron skillet or heavy grill pan over high heat until smoking. Lightly coat whole scallions with a teaspoon of neutral oil. Place the scallions on the hot pan and press so they contact the surface; char until blackened in spots and softened, about 2–3 minutes per side. Remove and let cool slightly, then thinly slice on the bias into 1/4-inch pieces. Reserve a few halved tips for garnish if desired.

Prepare garnish components: if using cucumber or watermelon radish, thinly slice or shave and arrange as a bed on plates. Have microgreens and pickled ginger ready.

Make garlic crisp oil: place a small saucepan over medium-low heat and add 3 tbsp neutral oil. Add the thinly sliced garlic and keep the temperature low — you want the garlic to slowly sizzle and release aroma without burning. Stir frequently. After 2–4 minutes the garlic will turn light golden and begin to crisp. Remove from heat as soon as the slices reach a deep golden color (they will continue to darken slightly off-heat). Use a slotted spoon to transfer garlic crisps to a paper towel-lined plate. If using, add 1/4 tsp chili flakes to the hot oil off-heat and stir, then let oil cool to warm.

Strain the oil through a fine-mesh sieve into a small bowl to remove any small particles if you prefer a clear oil. Reserve both the garlic crisps and the infused oil.

Plate the crudo: if using a bed of cucumber or radish, arrange that first. Spoon the dressed tuna gently onto the plate in a loose mound or spread in a thin layer.

Add charred scallion and garnishes: scatter the sliced charred scallions over the tuna, sprinkle toasted sesame seeds and microgreens. Place a few garlic crisps on top and drizzle 1–2 teaspoons of the garlic-infused oil around and over the fish for aroma and sheen.

Finish with texture and seasoning: flake a small pinch (about 1/8–1/4 tsp) of fleur de sel over the tuna and, if desired, serve extra ponzu or a lime wedge on the side. Add pickled ginger on the plate for palate cleansing.

Serve immediately: crudo is best served right away while the tuna is cold and the garlic crisps are crisp. Leftover dressed tuna can be chilled up to 1 day but will lose freshness and texture.