Tuna Crudo Recipe

Prepare the tuna

Pat the ahi tuna dry with paper towels. Using a very sharp knife, trim any sinew and cut the tuna into 1/4-inch dice (or into thin 1/8–1/4-inch slices if you prefer carpaccio-style). Place the cut tuna into a chilled bowl to keep it cool.

Make the dressing

In a small bowl whisk together 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon fresh lime juice, 1 teaspoon sea salt, 1 teaspoon freshly ground black pepper and 1 teaspoon finely grated lemon zest until emulsified.

Combine tuna and dressing

Pour about three-quarters of the dressing over the diced tuna and gently fold with a rubber spatula or spoon until evenly coated. Taste and add the remaining dressing if desired. Do not marinate for more than 5–10 minutes; the citrus will begin to "cook" the surface if left too long.

Add accents

Fold in 1 tablespoon chopped capers and 2 teaspoons sliced chives. If using the optional minced shallot, add it now. Adjust seasoning with additional salt and pepper to taste.

Plate and finish

Arrange a bed of microgreens or baby arugula on chilled plates. Spoon the dressed tuna onto the greens in a loose mound or use a ring mold for a neat presentation. Scatter thinly sliced radish and cucumber around or on top for crunch. Drizzle with the optional teaspoon of chili-infused olive oil or 1/2 teaspoon toasted sesame oil and, if using, the 1/2 teaspoon soy sauce. Finish with a sprinkle of flaky sea salt and the reserved lemon wedges on the side.

Serve immediately with toasted crostini or crackers. Encourage guests to squeeze a bit of the lemon wedge over each portion before eating.

Leftovers: keep any leftover dressed tuna refrigerated in an airtight container and consume within 24 hours. Do not freeze.