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Ingredients
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Tuna & Marinade
Accents & Garnish
Optional Bread
Method
Prep Tuna & Marinade
Chill and slice
Keep the sushi-grade ahi tuna chilled until ready to work. Using a very sharp knife, trim any connective tissue and slice the tuna into very thin slices (1–2 mm). For neat presentation, place the tuna in the freezer for 10–15 minutes to firm slightly before slicing.
Make marinade
In a small bowl whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp white wine vinegar, 1 tsp sea salt and 1 tsp freshly ground black pepper until emulsified. Taste and adjust acidity or salt lightly.
Marinate the slices
Arrange the tuna slices in a single layer on a large chilled platter (slightly overlapping or fanned). Spoon or lightly brush the marinade evenly over the tuna slices so each piece gets a light coating. Allow to sit at room temperature for 5–7 minutes to gently cure and absorb flavor (do not exceed 20 minutes).
Prepare Accents
Prepare shallot and capers
While the tuna rests, thinly slice 1 shallot into rings or slivers. If the capers are large or very salty, rinse briefly and pat dry. Coarsely chop half the capers if you want smaller bites; leave the rest whole for garnish.
Dress the arugula
Toss the 2 cups arugula with 1 tbs finishing extra-virgin olive oil and a light pinch of salt and pepper in a small bowl. This lightly dressed bed will add peppery contrast and keep leaves from wilting under the chilled tuna.
Assemble & Finish
Place the dressed arugula in the center or slightly off-center of the serving platter, or distribute small nests across individual plates.
Gently lay the marinated tuna slices over and around the arugula, fanning them attractively so each piece is visible.
Scatter the sliced shallots and capers evenly over the tuna. Sprinkle lemon zest (1 tsp) sparingly across the fish for brightness and add the optional microgreens or dill in small clusters for color.
Finish with a few drops of extra-virgin olive oil if needed, then sprinkle flaky sea salt (about 1/2 tsp) and a light crack of black pepper across the top. Serve immediately so tuna remains chilled and fresh.