Tuna Crudo with Citrus Vinaigrette
Fresh tuna crudo served over a bright citrus vinaigrette and topped with pistachios, capers, herbs, and flaky salt. Elegant, vibrant, and ready in minutes!
Servings: 2
Equipment
Ingredients
- ½ pound Sushi-Grade Tuna
- 1 tablespoon Roasted & Salted Pistachios chopped
- 1 tablespoon Capers drained
- 1 tablespoon Fresh Basil julienned
- 1 tablespoon Fresh Mint julienned
- ¼ teaspoon Red Pepper Flakes
- Flaky Salt a sprinkle to taste
Citrus Vinaigrette
- ¼ cup Orange Juice
- 1 tablespoon Lemon Juice
- 2 tablespoons Extra Virgin Olive Oil
- 2 teaspoons Caper Brine from the jar of capers
- 1 teaspoon Orange Zest plus more for garnish
- 1 teaspoon Lemon Zest plus more for garnish
- ¼ teaspoon Black Pepper
Instructions
- Make the vinaigrette. In a small bowl, whisk together the orange juice, lemon juice, olive oil, caper brine, orange zest, lemon zest, and black pepper until well combined. Pour evenly onto the bottom of a shallow serving dish.
- Slice the sushi-grade tuna thinly against the grain. Arrange the slices evenly over the vinaigrette.
- Top the tuna with chopped pistachios, drained capers, fresh basil, fresh mint, and red pepper flakes. Finish with a little extra citrus zest and flaky salt to taste.
Notes
- Keep the tuna cold until you are ready to slice and serve. Freshness matters, so choose the highest quality sushi-grade tuna from a trusted source.
- Serve immediately after assembling. Tuna crudo is best enjoyed fresh since the citrus will begin to cure the fish as it sits.
Nutrition
Calories: 329kcal | Carbohydrates: 6g | Protein: 28g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 43mg | Sodium: 161mg | Potassium: 425mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2798IU | Vitamin C: 22mg | Calcium: 31mg | Iron: 2mg
