Bluefin Tuna Crudo* Recipe

Prepare Tuna

Pat the bluefin tuna dry with paper towels. Trim any sinew and cut the tuna into 1/4-inch thick slices or small 1/2-inch cubes, depending on desired presentation. Place cut tuna in a bowl and season gently with 1 tsp sea salt, 1 tsp freshly ground black pepper, 2 tbsp lemon juice and 1 tbsp lime juice. Toss gently and let rest refrigerated for 5–10 minutes while preparing the vinaigrette to allow citrus to gently cure the surface.

Blend Vinaigrette

In a small food processor or blender combine 1 cup packed Thai basil leaves, 2 tbsp rinsed capers, 1 small chopped shallot, 1 tbsp rice vinegar, 1 tsp light soy sauce, 1 tsp grated fresh ginger, and 1 tsp honey. Pulse to chop finely. With the motor running, stream in 6 tbsp extra-virgin olive oil until emulsified. Stir in 1 tbsp smoked extra-virgin olive oil, then season to taste with 1 tsp sea salt and 1/2 tsp freshly ground black pepper. If the vinaigrette is too thick, thin with 1–2 tsp cold water or additional rice vinegar to reach a loose dressing consistency.

Crisp Lavash

If lavash is soft, preheat oven to 350°F (175°C). Lightly brush lavash with a small amount of olive oil and bake on a sheet tray for 6–8 minutes until crisp and golden at the edges. Allow to cool and break into 4 serving pieces. Alternatively use store-bought crispbread.

Dress the Tuna

Remove tuna from refrigerator. Spoon 2–3 tbsp of the Thai Basil Caper Vinaigrette over the tuna and gently toss to coat evenly. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon if desired.

Plate

Arrange lavash pieces on four plates. Spoon the dressed tuna onto the lavash or directly onto plates for a composed crudo. Drizzle each portion with a light finishing drizzle of 1/4 tsp smoked extra-virgin olive oil (divide the 1 tsp between portions). Scatter microgreens or small Thai basil leaves and 1/2 tbsp sliced scallions over each portion. Sprinkle toasted sesame seeds evenly over the tuna.

Serve

Serve immediately so the lavash remains crisp and the tuna stays cool. Provide any remaining vinaigrette on the side for additional drizzling.