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Restaurants›Purslane Eatery›Tuna Crudo* Recipe

Tuna Crudo* Recipe

Name: Purslane Eaterys TUNA CRUDO* Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 12 oz sushi‑grade tuna (yellowfin or bluefin), very fresh; 1 tsp sea salt; 0.25 tsp freshly ground black pepper; 1 tbs neutral oil (grapeseed or avocado), for finishing; 3 tbs fish sauce (nuoc mam); 2 tbs fresh lime juice; 2 tbs water; 1 tbs light brown sugar or palm sugar, packed; 1 clove garlic, finely minced; 1 piece bird's eye chili (Thai chili), finely minced; 2 tsp chili crisp (store‑bought or homemade); 0.5 tsp toasted sesame oil; 3 stalks scallions (green onions), thinly sliced on bias; 0.25 cups fresh cilantro leaves (optional); 0.5 cups microgreens or thinly sliced cucumber (optional); 2 piece lime wedges, for serving; 1 tsp toasted sesame seeds; 1 tbs crispy shallots (optional)

Inspired by Purslane Eatery

Time20m

Serves4

Nuoc Cham/Chili Crisp/Scallions

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Ingredients

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Tuna

12 oz sushi‑grade tuna (yellowfin or bluefin), very fresh

1 tsp sea salt

1/4 tsp freshly ground black pepper

1 tbs neutral oil (grapeseed or avocado), for finishing

Nuoc Cham dressing

3 tbs fish sauce (nuoc mam)

2 tbs Fresh lime juice

2 tbs water

1 tbs light brown sugar or palm sugar, packed

1 clove garlic, finely minced

1 piece bird's eye chili (Thai chili), finely minced

Chili crisp garnish

2 tsp chili crisp (store‑bought or homemade)

1/2 tsp toasted sesame oil

Aromatics & garnish

3 stalks scallions (green onions), thinly sliced on bias

1/4 cups fresh cilantro leaves (optional)

1/2 cups microgreens or thinly sliced cucumber (optional)

2 piece lime wedges, for serving

Serving elements

1 tsp toasted sesame seeds

1 tbs crispy shallots (optional)

Method

Tuna

Chill and slice

Keep the tuna cold until ready to work. Pat the tuna dry with paper towels. Trim away any sinew. Using a very sharp knife, slice the tuna into 1/4‑inch (6 mm) dice for a crudo texture (or thin slices if you prefer). Place the cut tuna in a chilled bowl.

Season the diced tuna lightly with the sea salt and freshly ground black pepper and toss gently to combine. Set aside on ice or in the refrigerator while you make the dressings (do not let sit more than 20–30 minutes).

Right before plating, drizzle the neutral oil over the tuna and toss gently to give a silky sheen and to slightly carry the flavors.

Nuoc Cham dressing

In a small bowl, combine the fish sauce, fresh lime juice, water and brown sugar. Stir until the sugar dissolves completely.

Add the minced garlic and finely minced bird's eye chili to the dressing. Taste and adjust: it should be a balance of salty (fish sauce), sour (lime), sweet (sugar) and spicy (chili). If it's too strong, add a teaspoon or two more water or a touch more lime.

Reserve about 1 to 2 tablespoons of the Nuoc Cham to dress the tuna; keep the rest nearby for guests to add if desired.

Chili crisp garnish

In a small bowl, mix the chili crisp with the toasted sesame oil so it becomes slightly looser and aromatic. This will be dotted over the finished crudo for heat and crunch.

Aromatics & garnish

Thinly slice scallions on a bias, separating the white and green parts. Keep some of the white part for a mild onion crunch and the greens for color.

If using, lightly toss microgreens or cucumber slices in a teaspoon of the reserved Nuoc Cham to season them.

Assembly & serving

Divide the dressed tuna among 4 chilled plates (about 3 oz per serving). Spoon approximately 1/2 tablespoon of the Nuoc Cham dressing evenly over each portion (adjust to taste).

Place small dots or a line of the chili crisp mixture over the tuna—about 1/2 teaspoon per plate—or serve additional chili crisp on the side. Be conservative at first; chili crisp can be quite spicy and oily.

Scatter the sliced scallion whites and greens over the tuna, sprinkle toasted sesame seeds and crispy shallots, and add cilantro leaves and microgreens/cucumber as desired.

Finish with an extra tiny drizzle of toasted sesame oil if desired and serve immediately with lime wedges on the side for pressing over the fish.

If serving family‑style, place extra Nuoc Cham and chili crisp on the table so guests can add more.