Tuna Crudo with Citrus Vinaigrette


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.




25 min


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