Ahi Tuna Crudo Recipe
Olives, Fresno Chili, Blood Orange, Pistachios
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Ahi Tuna
Using a sharp knife, carefully slice the ahi tuna into thin, even slices. Aim for about 1/4 inch thick for the best texture.
- 2
Segment the Blood Orange
Cut the blood orange in half and juice one half into a small bowl. For the other half, carefully cut out the segments by slicing between the membranes and removing the flesh. Set aside.
- 3
Prepare the Fresno Chili
Slice the Fresno chili in half lengthwise, remove the seeds if you prefer less heat, and then thinly slice it into rings.
- 4
Chop the Green Olives
Roughly chop the green olives into smaller pieces, ensuring they are bite-sized.
- 5
Chop the Pistachios
Roughly chop the pistachios, keeping some pieces larger for texture.
- 6
Combine the Ingredients
In a mixing bowl, gently combine the sliced ahi tuna, blood orange segments, Fresno chili rings, chopped green olives, and chopped pistachios.
- 7
Dress the Salad
Drizzle the mixture with the blood orange juice and extra virgin olive oil. Sprinkle with sea salt and black pepper to taste. Gently toss to coat all the ingredients evenly.
- 8
Plate and Serve
Arrange the tuna crudo on a serving plate. If using, garnish with microgreens or edible flowers for an extra touch of freshness and color. Serve immediately.