Bluefin Tuna Crudo Recipe

Prepare the tuna

Pat the bluefin tuna dry with paper towels. Trim any sinew and cut into 1/4-inch thick slices or 1/2-inch cubes depending on desired presentation. Keep chilled.

Make the citrus marinade

In a bowl combine 1/2 cup fresh lime juice, 2 tablespoons fresh orange juice, 1 teaspoon sea salt, 1/2 teaspoon granulated sugar and 1 tablespoon extra-virgin olive oil. Whisk until sugar and salt dissolve.

Place the tuna in a shallow nonreactive dish, pour half of the citrus marinade over the fish (reserve the other half for finishing), gently toss to coat, and refrigerate while you prepare the remaining components for 8–12 minutes. Do not marinate longer than 12 minutes to keep a raw texture.

Blitz the aguachile

In a blender combine 1 cup seeded watermelon flesh, 1/4 cup cilantro (stems fine), 1 jalapeño (start without seeds and add heat after tasting if desired), 1/4 cup fresh lime juice, 1/2 teaspoon kosher salt and 2 tablespoons cold water. Purée until smooth. Taste and adjust salt or jalapeño level. Chill until assembly.

If the sauce is too thick, thin with 1–2 tablespoons additional cold water to reach a loose sauce consistency that will coat the tuna without drowning it.

Quick-pickle the rind

Combine 1/4 cup rice vinegar, 1/4 cup water, 1 tablespoon granulated sugar and 1/2 teaspoon kosher salt in a small saucepan. Warm over low heat just until sugar dissolves; do not boil. Remove from heat and pour over 1/2 cup thinly sliced watermelon rind in a jar or bowl. Let cool to room temperature, then cover and refrigerate for at least 20 minutes (best if 1 hour). Drain before using.

Crisp the garlic

In a small heavy-bottomed skillet, heat 1/2 cup neutral oil to 300–325°F (use a thermometer if available). Fry the thinly sliced garlic in batches, stirring gently, until golden brown and crispy, about 45–90 seconds depending on thickness. Use a slotted spoon to transfer garlic to a paper towel-lined plate and season lightly with a pinch of salt. Reserve the garlic oil for another use or discard after it cools.

Toast 1 teaspoon sesame seeds in a dry skillet over medium heat until fragrant, about 1 minute; set aside.

Prepare vegetables

Thinly slice or julienne 1/4 cup cucumber and very thinly slice 3 radishes. Dice 1/2 avocado and toss lightly with a few drops of lime (from the reserved marinade) to prevent browning. Reserve cilantro leaves and microgreens for garnish.

Dress and plate

Remove marinated tuna from fridge and place on chilled plates or a chilled shallow bowl. Spoon the chilled watermelon aguachile around and lightly over the tuna pieces — use enough to coat but not submerge (about 3–4 tablespoons total). Scatter cucumber, radish slices, diced avocado and a few pieces of pickled watermelon rind evenly around and on top of the tuna.

Sprinkle toasted sesame seeds, fried garlic crisps (break larger pieces), and cilantro leaves over the crudo. Finish with a pinch of freshly ground black pepper and drizzle the reserved half of the citrus marinade sparingly over the tuna for brightness (about 1 teaspoon per portion). Add microgreens if using.

Serve immediately while tuna is cold and garlic remains crisp.