Bluefin Tuna Crudo Recipe

Prepare tuna

Pat the bluefin tuna dry with paper towels. Using a very sharp knife, slice the tuna into 1/8- to 1/4-inch thick slices or into small 1/2-inch dice depending on the presentation you prefer. Arrange the slices or dice in a single layer on a chilled serving plate, leaving space for vinaigrette and garnishes.

Season tuna

Drizzle 2 tbsp extra-virgin olive oil evenly over the arranged tuna. Sprinkle 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper over the fish. Lightly squeeze 1 tbsp fresh lemon juice across the tuna to brighten flavors. Let sit at cool room temperature for 5 minutes while you finish the vinaigrette and herb salt.

Toast and cool pistachios

Place 1/2 cup shelled pistachios in a small skillet over medium heat. Toast, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Transfer to a plate to cool completely (important to preserve bright oil color and flavor).

Blend vinaigrette

In a small food processor or blender, combine the cooled pistachios, 3 tbsp extra-virgin olive oil, 1 tbsp white wine vinegar, 1/2 tsp honey, 1 tbsp finely chopped shallot, 1/2 tbsp lemon juice, and 1 tbsp cold water. Pulse until you have a slightly coarse, emulsified dressing — not completely smooth; you want pleasant pistachio texture. If too thick, add up to 1 tbsp more cold water for desired consistency. Season with 1/4 tsp fine sea salt and 1/4 tsp freshly ground black pepper and pulse once to combine. Taste and adjust acidity or salt as needed.

Finish vinaigrette

Transfer vinaigrette to a small bowl. If desired, stir in an additional 1 tsp olive oil for sheen. Keep at room temperature until plating (do not refrigerate as oil may cloud).

Prepare roasted garlic

If you don't have roasted garlic, quickly soften 1 small clove by microwaving a whole peeled clove wrapped in damp paper towel for 15–20 seconds, then mash finely. For a mellower flavor, roast a halved head of garlic at 400°F (200°C) for 25–30 minutes, squeeze out 1/2 tsp and mash.

Mix herb salt

In a small bowl, combine 2 tbsp coarse sea salt, 1 tbsp finely chopped flat-leaf parsley, 1 tsp finely chopped chives, 1 tsp chopped oregano or thyme, 1/2 tsp roasted mashed garlic, and 1/2 tsp finely grated lemon zest. Mix until evenly distributed. Taste and adjust lemon or garlic levels. Keep at room temperature.

Plating

Spoon the pistachio vinaigrette in small dollops over the plated tuna — aim for 6–8 small dollops for 12 oz tuna, leaving negative space. Alternatively, lightly brush the vinaigrette across the fish with the back of a spoon for an elegant streak.

Garnish

Lightly sprinkle the herb salt over the tuna, concentrating a little on each bite-sized portion — do not over-salt. Scatter microgreens or baby arugula sparingly around the plate if using. Place 1 pane carasau piece per 2 oz of tuna (about 6 pieces) on the side or break into shards and tuck them into the crudo for texture. For gluten-free service, omit pane carasau.

Final touches

Finish with a very light drizzle (about 1 tsp) of high-quality extra-virgin olive oil over the dish and a tiny grind of black pepper. Serve immediately so the pane carasau remains crisp.