Yellowtail Tuna Crudo Recipe
kosho, cherry tomato, cucumber, endive, lemon, basil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish
Vegetables
Herbs and Seasoning
Method
Preparation of Ingredients
Slice the Tuna
Using a sharp knife, slice the yellowtail tuna into thin sashimi-style pieces, about 1/4 inch thick.
Prepare Cherry Tomatoes
Cut the cherry tomatoes in half. Set aside.
Slice the Cucumber
Peel the cucumber if desired, then slice it thinly into rounds or half-moons.
Prepare Endive
Separate the endive leaves and rinse them under cold water. Pat dry gently with a paper towel.
Chop the Basil
Rinse the fresh basil leaves under cold water and chop them roughly.
Assembly
Combine the Ingredients
In a large bowl, gently toss the sliced yellowtail tuna, cherry tomatoes, cucumber, and chopped basil.
Add Seasoning
Drizzle the lemon juice over the mixture and add the kosho. Toss everything together gently to combine.
Serve on Endive
Arrange the endive leaves on a serving platter and spoon the tuna mixture onto each leaf.