Tuna Crudo Recipe

Prepare tuna

Pat the albacore tuna dry with paper towels. Using a very sharp knife, trim away any sinew and cut the tuna into 1/4-inch thick slices or small cubes depending on presentation (for a classic crudo, slice thinly across the grain). Arrange on a chilled platter in a single layer or slightly overlapping.

Season

Lightly sprinkle the tuna with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Drizzle 2 tablespoons extra-virgin olive oil evenly over the arranged tuna just before serving.

Garnish

Finish the plated crudo with scattered chervil leaves for aromatic freshness just before serving.

Blend vinaigrette

In a small blender or food processor, combine the roasted red bell peppers, 1/2 teaspoon smoked paprika, 1 tablespoon minced shallot, 1 tablespoon red wine vinegar, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, and 1/2 teaspoon honey. Pulse to a smooth purée.

Emulsify

With the blender running on low, slowly stream in 3 tablespoons extra-virgin olive oil until emulsified and slightly thickened. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. If the vinaigrette is too thick, thin with 1–2 teaspoons water or more lemon juice to reach a pourable consistency.

Finish

Transfer vinaigrette to a small bowl or squeeze bottle. Reserve until plating; it can be made up to 24 hours ahead and refrigerated. Bring to near room temperature before using.

Slice tomatoes

Core and cut the Greenland tomatoes into 1/4-inch rounds or wedge slices depending on size. Place tomato pieces in a shallow bowl.

Marinate

Add 1 tablespoon thinly sliced shallot, 1 teaspoon red wine vinegar, 1 teaspoon extra-virgin olive oil, 1/4 teaspoon sugar, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper to the tomatoes. Gently toss to combine. Let marinate at room temperature for 15–20 minutes to soften and develop flavor (can marinate up to 1 hour). Drain excess liquid before plating if tomatoes are very juicy.

Season labneh

In a small bowl, stir together 3/4 cup labneh, 1/2 teaspoon lemon zest, and 1/8 teaspoon sea salt until smooth. Transfer to a spoon or small quenelle scoop and smooth the surface. Drizzle 1 teaspoon olive oil over the labneh just before plating.

Plate crudo

Spoon small dollops or a quenelle of the seasoned labneh onto the serving plate(s). Arrange slices of tuna around or beside the labneh. Tuck marinated Greenland tomato slices between tuna pieces for color and acidity.

Dress and finish

Drizzle the smoked red pepper vinaigrette over the tuna and tomatoes in a light, even fashion—about 1–2 teaspoons vinaigrette per serving (reserve the rest). Finish with a final tiny drizzle of extra-virgin olive oil if desired and scatter chervil leaves across the dish. Taste a piece and adjust with a pinch more flaky sea salt if needed.

Serve

Serve immediately while tuna is cool and tomatoes are fresh. This recipe yields an elegant appetizer for 4 people.