Ahi Tuna Crudo Recipe

Chill and slice

Keep the ahi tuna very cold. Pat the tuna dry with paper towels. Trim any sinew. With a very sharp knife, slice the tuna into 1/8–1/4-inch (3–6 mm) slices for crudo or small 1/2-inch (1.2 cm) cubes if you prefer a diced presentation. Place sliced/diced tuna on a chilled plate or bowl and sprinkle the fine sea salt evenly over the fish.

Whisk dressing: In a small bowl, combine the lime juice, orange juice, soy sauce, olive oil, sesame oil, mirin (if using), sugar or honey, grated ginger, and minced garlic. Whisk until the sugar dissolves and the mixture is emulsified. Taste and adjust balance: more lime for acidity, a pinch more sugar or honey if too sharp, or a drop more soy if it needs salt.

Briefly marinate: Spoon about half of the dressing over the tuna and gently toss or press lightly so every piece gets a glossy coating. Let the tuna sit for 3–5 minutes at cool room temperature or in the refrigerator for up to 10 minutes—crudo should not be left to cure for long.

Prepare aromatics: Thinly slice the scallions and jalapeño. Lightly toast sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant—watch closely to avoid burning. Chop or snip fennel fronds or gather microgreens.

Combine: Scatter the scallions, a few sliced jalapeño rounds (to taste), toasted sesame seeds, and fennel fronds or microgreens evenly over the dressed tuna. If you diced the tuna, gently fold aromatics into the mixture to distribute evenly.

Plate and finish: Arrange the tuna slices or a small mound of diced tuna on chilled plates or spoons. Drizzle the remaining dressing sparingly over the top and finish with the 1/2 tsp extra-virgin olive oil. Add a light sprinkle of flaky sea salt and freshly ground black pepper to taste.

Optional accompaniments: Serve with thin cucumber slices or avocado on the side or under the tuna for texture contrast. Serve immediately so the fish remains delicate and fresh.