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Tuna Crudo

An elegant Italian appetizer featuring paper-thin slices of sushi-grade tuna dressed simply with extra-virgin olive oil, fresh lemon juice, and fine sea salt, highlighting the tuna’s pristine flavor.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Italian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound sushi-grade ahi tuna in one block
  • 1/4 cup extra-virgin olive oil preferably Italian or Spanish
  • 2 fresh lemons preferably Meyer lemons
  • 1 teaspoon fine sea salt plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons fresh flat-leaf parsley finely chopped (optional)
  • Red pepper flakes to taste optional

Equipment

  • Sharp chef's knife or sashimi knife
  • Cutting board (preferably chilled)
  • Small bowls for oil and lemon juice
  • Fine sea salt or fleur de sel
  • Serving plates
  • Microplane zester (optional)

Method
 

  1. Pop your cutting board and serving plates into the freezer for at least 10 minutes to chill.
  2. Take the tuna block out of the refrigerator about 5 minutes before slicing to allow it to reach a cool room temperature.
  3. Pat the tuna dry gently with paper towels to remove any surface moisture.
  4. Using a sharp, long-bladed knife, slice the tuna against the grain into thin, even pieces about 1/8 inch thick, using smooth slicing motions and wiping the blade clean between cuts.
  5. Arrange the tuna slices slightly overlapping on the chilled serving plates in an elegant pattern, spacing them so each slice can be tasted individually.
  6. Cut the lemons in half and juice them into a small bowl, removing any seeds; you will need about 2 tablespoons of fresh lemon juice.
  7. Lightly sprinkle fine sea salt and freshly ground black pepper over the arranged tuna slices, holding back to adjust seasoning later.
  8. Drizzle the extra-virgin olive oil evenly over the tuna, then add a few drops of fresh lemon juice immediately after.
  9. Taste a small piece of dressed tuna and adjust seasoning with a final pinch of salt if needed; optionally, scatter chopped fresh parsley and red pepper flakes over the top.
  10. Serve immediately while the tuna and plates are still cold and bright.

Notes

Buy tuna the same day you plan to serve it and confirm it was properly frozen for safety. Use the freshest ingredients to let every flavor shine. Do not dress the tuna more than 5 minutes before serving to preserve texture. Leftover dressed crudo keeps in the fridge up to 1 day, but best eaten fresh.