Tuna Crudo Recipe

Prepare aromatics

Peel and finely mince the garlic. Peel the shallot and mince very fine (or use a small dice). Place minced garlic and shallot in a small bowl.

Make the marinade

To the bowl with garlic and shallot add 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, rinsed capers (2 tsp), 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Stir to combine and let sit 3–5 minutes to soften flavors.

Prepare the tuna

Pat the tuna dry with paper towels. Using a very sharp knife, slice the tuna into 1/4-inch (6 mm) thick slices or into 1/2-inch (12 mm) dice depending on presentation preference. Arrange slices or dice on a chilled serving plate, leaving small gaps between pieces.

Dress the tuna

Spoon the marinade evenly over the arranged tuna so each piece receives some shallot, garlic and caper. Gently toss or press marinade onto the fish with the back of a spoon so tuna is lightly coated. Let sit 2–4 minutes at room temperature for flavors to marry (do not marinate longer than 10 minutes to preserve texture).

Finish with 1 tablespoon extra-virgin olive oil drizzled over the dressed tuna and zest of 1 lemon sprinkled across the top.

Scatter microgreens or herb leaves over the tuna, and finish with a light sprinkle of sea salt flakes for texture and additional grated black pepper to taste.

If serving with crostini, arrange toasted baguette slices alongside the tuna. Serve immediately so the tuna stays cool and the aromatics remain bright.