Whisk together 3 tbs olive oil, 2 tbs lemon juice, 1 tbs soy sauce, 1 tsp sea salt and 1/2 tsp black pepper in a small bowl. Pour over the tuna, toss gently to coat, cover and refrigerate for 10–15 minutes to lightly marinate.

Opo (Bottle Gourd) and Vegetables

Prepare the opo

Bring a medium pot of salted water to a gentle boil. Add the sliced opo and blanch 1–2 minutes until just tender-crisp. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

In a bowl, combine the blanched opo, 1/2 cup thinly sliced red onion, 1/2 cup halved cherry tomatoes, 1/4 cup torn basil and 1 tsp rinsed capers. Sprinkle 1/2 tsp sea salt over the vegetables and toss to combine.

Dressing & Finish

Make the dressing by whisking together 1 tbs white wine vinegar, 1 tsp honey, 1 tsp minced garlic, 1/4 tsp red pepper flakes and 2 tbs olive oil until emulsified.

Pour half of the dressing over the opo and vegetable mixture and toss gently to coat. Taste and adjust seasoning with additional salt, pepper or lemon if desired.

Drain the marinated tuna briefly and add the tuna to the remaining dressing, tossing gently to coat the cubes without breaking them.

Gently fold the dressed tuna into the opo and vegetables, being careful not to overmix so tuna pieces remain distinct. Let sit 3–5 minutes for flavors to meld.

To Serve

Arrange the Tonno Opo on a serving platter or individual plates. Scatter a few extra torn basil leaves and a light drizzle of olive oil if desired. Serve with toasted bread or crostini and lemon wedges on the side for squeezing.

Consume raw tuna preparations immediately and refrigerate any leftovers promptly. Serves chilled or at cool room temperature.