Tuna Crudo with Citrus Vinaigrette
Ingredients
| 1 lb sushi grade tuna (from the loin) | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 1/4 cup minced shallots | ||
| 2 tsp capers, drained and chopped | ||
| 1/4 tsp crushed red pepper | ||
| 12 basil leaves, thinly sliced | ||
| 2 tbs of fresh lemon juice | ||
| 1/4 cup extra virgin olive |
This is a delicious Italian version of raw fish, dressed with shallots capers and a citrus vinaigrette.
- Freeze the tuna for 10 to 15 minutes. This will help you to slice very thinly.
- Cut the tuna into 1/8 inch thick slices, and press flat with a chef’s knife.
- Transfer slices to an attractive serving platter and arrange artfully in a single layer.
- Sprinkle with salt pepper, shallots, capers red pepper flakes and basil.
- In a bowl combine the lemon juice and drizzle in the olive. Mix well until dressing is emulsified.
- Spoon over the fish and serve right away.
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