Ahi Tuna Crudo Recipe

Prepare tuna

Place the sushi-grade ahi tuna on a clean cutting board. Using a very sharp knife, trim any connective tissue and slice the tuna into 1/4-inch dice or 1/4-inch-thick slices, depending on presentation preference. Transfer the cut tuna to a chilled bowl.

Season tuna

Drizzle 2 tablespoons extra-virgin olive oil and 1 tablespoon fresh lemon juice over the diced tuna. Sprinkle 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper. Gently toss to coat, then cover and refrigerate while you make the dressing, 5–10 minutes (do not marinate for long — this is a crudo, not ceviche).

Make dressing

In a small bowl whisk together 2 tablespoons low-sodium soy sauce, 1 tablespoon fresh lime juice, 1 teaspoon rice vinegar, 1/2 teaspoon sesame oil, 1 teaspoon honey (or agave), and 1/2 teaspoon grated fresh ginger until the honey dissolves. Stir in 1 tablespoon thinly sliced scallion. Taste and adjust: add a pinch more honey if too sharp or a few drops of soy if you want more saltiness.

Combine tuna and dressing

Pour about half of the dressing over the seasoned tuna and gently fold to coat evenly. Reserve the remaining dressing to spoon over plated crudo as needed.

Prepare garnishes

Thinly slice 3 radishes and 1/2 jalapeño (if using). Measure 1 teaspoon toasted sesame seeds and 1/2 cup microgreens or cilantro. If using cucumber or avocado, thinly slice now and pat avocado lightly with paper towel to remove excess moisture.

Plate and finish

Mound the dressed tuna in the center of chilled plates or arrange in neat slices. Drizzle the reserved dressing lightly over the top (about 1 teaspoon per serving). Scatter sliced radishes, jalapeño slices, and microgreens or cilantro around and on top of the tuna. Sprinkle toasted sesame seeds over the dish and finish with a light drizzle of 1 teaspoon extra-virgin olive oil. Add a few thin slices of cucumber or avocado and serve with toasted baguette slices or wonton chips alongside.

Serve immediately. Crudo should be eaten cold and fresh; do not store mixed with dressing for more than a couple hours. Leftover plain sliced tuna (undressed) can be refrigerated up to 24 hours if tightly wrapped.

If serving on crostini or chips, place a small spoonful of tuna on each toasted baguette slice or wonton chip and garnish with microgreens and a tiny drizzle of the reserved dressing. For a composed plating, fan avocado slices next to the tuna and place the radish slices around the edge for color and crunch.