Ahi Tuna Crudo Recipe

Prepare tuna

Place the sushi-grade ahi tuna on a clean cutting board. Pat dry with paper towels. Using a very sharp knife, trim any sinew and cut the tuna into 1/4-inch dice (small uniform cubes) or into 1/8- to 1/4-inch thin slices if you prefer a carpaccio-style crudo.

Make dressing

In a small bowl combine the extra-virgin olive oil (3 tbs), finely diced preserved lemon rind (1 tbsp), minced Calabrian chile (1 tsp), rinsed chopped capers (1 tbsp), fresh lemon juice (1 tsp), sea salt (1/2 tsp) and freshly ground black pepper (1/4 tsp). Whisk or stir until emulsified and the preserved lemon is distributed evenly.

Taste and adjust

Taste the dressing and adjust seasoning: add a pinch more salt if needed, an extra 1/2 tsp lemon juice for brightness, or more Calabrian chile for heat. Keep in mind capers and preserved lemon are salty, so adjust cautiously.

Combine tuna with dressing

Place the diced or sliced tuna into a chilled bowl. Pour about two-thirds of the dressing over the tuna and gently fold with a spatula or spoon until the tuna is evenly coated. Reserve the remaining dressing to dress the plated dish and the radishes.

Plate radishes and tuna

Arrange the thinly sliced radishes in an overlapping circle or loose pile on individual plates or a shared platter. Spoon the dressed tuna on top of or beside the radishes, keeping the presentation tidy.

Finish and garnish

Drizzle the reserved dressing over the plated tuna and radishes (about 1 tbs per serving). Scatter the chopped oregano leaves evenly over the tuna and radishes. Sprinkle the remaining capers if any. Add microgreens or small herb leaves if using. Taste a piece and finish with a light pinch of flaky sea salt and a crack of black pepper.

Serve

Serve immediately with toasted thin bread slices or crostini on the side. The crudo is best eaten fresh; do not marinate the tuna for more than 10–15 minutes before serving to preserve texture.