Tuna Crudo
This tuna crudo recipe offers a refreshing take on raw tuna, showcasing its delicate flavors. It’s a simple yet elegant dish sliced thinly and dressed in a vibrant marinade. Garnished with fresh herbs and spices, this crudo is a delightful appetizer or light main course that will impress you.
I still remember the first time I ordered tuna crudo at a restaurant. I couldn’t believe how something so simple could taste so fresh and elegant. The secret isn’t complicated techniques—it’s starting with the freshest sushi-grade tuna and letting its natural flavor shine.
Now it’s one of my favorite appetizers to make when I can get beautiful fresh tuna. With a bright citrusy dressing and a few simple garnishes, it comes together in minutes but always feels special. It’s the kind of dish that’s perfect for entertaining because it looks impressive while being incredibly easy to prepare.
Why is this the best recipe?
- Fresh and High-Quality Ingredients: Sushi-grade tuna ensures a fresh and premium taste.
- Balanced and Flavorful Dressing: The dressing combines savory soy sauce, tangy balsamic vinegar, and spicy chili oil, creating a harmonious blend of flavors.
- Quick and Easy to Prepare: This recipe is fast and easy to make, perfect for a simple yet elegant appetizer or light meal.
- Visual Appeal: The colorful and beautifully arranged tuna slices, combined with the garnish, make for an eye-catching presentation that is sure to impress.
Ingredients and substitutes
- Tuna: The main ingredient, providing a fresh and delicate flavor. Substitute with other fresh, sushi-grade fish such as salmon or yellowtail.
- Olive Oil: Adds richness and a fruity flavor to the dressing. Substitute with avocado oil or grapeseed oil for a milder flavor.
- Sesame Oil: Adds a nutty flavor to the dressing. Substitute with another nut oil, like walnut oil, or omit if unavailable.
- Balsamic Vinegar: Adds sweetness and acidity to the dressing. Substitute with rice vinegar or white balsamic vinegar for a milder flavor.
- Mirin: A sweet rice wine that adds sweetness and depth to the dressing. Substitute with a mixture of rice vinegar and sugar or honey.
- Soy Sauce: Adds saltiness and umami to the dressing. Substitute with tamari or coconut aminos for a gluten-free option.
- Chili Oil: Adds heat to the dressing. Substitute with chopped fresh chili or chili flakes.
- Garlic: Adds a pungent flavor to the dressing. Substitute with garlic powder if fresh garlic is not available.
- Ginger: Adds a spicy and aromatic flavor to the dressing. Substitute with ground ginger if fresh ginger is not available.
- Salt and Pepper: Enhances the flavors of the dish. Adjust to taste.
Step-by-step: Tuna Crudo Recipe
- Make the Dressing: In a small bowl, whisk together the olive oil, sesame oil, mirin, soy sauce, koji sauce, minced garlic, grated ginger, chili oil, salt, and pepper. Add any optional ingredients you want. Pour the dressing on a serving platter.
- Prepare the Tuna: Pat the tuna dry with paper towels. Slice the tuna into thin slices and arrange them on a serving platter over the dressing.
- Dress the Tuna: Drizzle more dressing over the sliced tuna. Use as much or as little dressing as you prefer, depending on your taste.
- Garnish: Garnish the tuna with thinly sliced shallots, chilies, and chopped parsley.Sliced shallots, Microgreens, Red and Green chillies
- Serve: Serve the tuna crudo immediately.
Tuna Crudo Recipe
This tuna crudo recipe offers a refreshing take on raw tuna, showcasing its delicate flavors. It's a simple yet elegant dish sliced thinly and dressed in a vibrant marinade. Garnished with fresh herbs and spices, this crudo is a delightful appetizer or light main course that is sure to impress.
Video
Ingredients
- 1 lb (0.5 kg) Fresh tuna fillet skin removed
- 2 tbsp (30 ml) Olive oil
- 1 tbsp (15 ml) Sesame oil
- 1 tbsp (15 ml) Mirin
- 1 tbsp (15 ml) Soy sauce
- 1 tbsp (15 ml) Balsamic vinegar
- 1 tsp Chili oil (adjust to taste)
- 1 small Garlic clove minced
- 1 inch Ginger freshly grated
- ¼ tsp Salt to taste
- ½ tsp Black pepper powder to taste
- 1 tsp lemon zest optional
- Sliced shallots for garnish
- Microgreens for garnish (optional)
- Red and Green chillies sliced for garnish
Method
- Make the Dressing: In a small bowl, whisk together the olive oil, sesame oil, mirin, soy sauce, koji sauce, minced garlic, grated ginger, chili oil, salt, and pepper. Add any optional ingredients you want. Pour the dressing on a serving platter.2 tbsp Olive oil, 1 tbsp Sesame oil, 1 tbsp Mirin, 1 tbsp Soy sauce, 1 tbsp Balsamic vinegar, 1 tsp Chili oil , 1 small Garlic clove, 1 inch Ginger, ¼ tsp Salt, ½ tsp Black pepper powder, 1 tsp lemon zest
- Prepare the Tuna: Pat the tuna dry with paper towels. Slice the tuna into thin slices and arrange them on a serving platter over the dressing.1 lb Fresh tuna fillet
- Dress the tuna: Drizzle more dressing over the sliced tuna. Use as much or as little dressing as you prefer, depending on your taste.
- Garnish: Garnish the tuna with thinly sliced shallots, chilies, and chopped parsley.Sliced shallots , Microgreens , Red and Green chillies
- Serve: Serve the tuna crudo immediately.
Notes
- Tuna crudo is best served immediately after assembling.
- Store leftover tuna in an airtight container in the refrigerator for up to 24 hours. The texture is best when eaten fresh.
- Pair with pickled ginger, wasabi, soy sauce, or a light citrus salad for a complete appetizer.
- You can garnish with green onions, cilantro, sesame seeds, thinly sliced chili, or microgreens for extra flavor and presentation.
- For the cleanest slices, use a long, sharp knife and wipe the blade between cuts.
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use fresh, sushi-grade tuna from a trusted fishmonger for the best flavor and food safety.
- Chill the tuna for about 30 minutes before slicing to make it easier to cut clean, thin slices.
- Slice the tuna against the grain with a very sharp knife for the most tender texture.
- Taste the dressing before serving and adjust the balance of acidity, salt, sweetness, or heat to your preference.
- Add garnishes just before serving so they stay fresh and vibrant.
more raw tuna recipes
- Tuna Crudo
- Tataki Tuna
- Nobu Tuna Sashimi
- Ultimate Tuna Poke Bowl Recipe
- Sesame Tuna Steak Recipe • Pan Seared
Frequently asked questions
Yes, as long as it is fresh and of high quality. It’s vital to source your tuna from a reputable fishmonger and ensure it has been properly handled and stored.
Crudo is an Italian word that translates to raw in English. It describes dishes that feature raw ingredients, often seafood or meat, that are thinly sliced or marinated.
For Crudo, you can use other fresh, sushi-grade fish such as salmon, yellowtail, or sea bass. The key is to use fish that is safe to eat raw and of high quality.
While you can briefly marinate the tuna in the dressing to impart more flavor, be mindful that the dressing’s acidity can slightly cook the fish, so it’s best to do this just before serving.
Tuna Crudo pairs well with various accompaniments, such as crusty bread, crackers, or crostini. You can also serve it with a side salad or as part of a seafood platter.
more raw fish and seafood recipes
- Fish Carpaccio Recipe
- Ultimate Salmon Poke Bowl
- Salmon Carpaccio
- Salmon Sashimi
- Salmon Ceviche
- Brioche Salmon Tartare capanes
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Simple and delicious. Thanks for sharing the recipe. Pinned to try this soon.
I love to eat tuna crudo especially in the summertime when the weather is hot. This recipe is going to be perfect when our family travels to Hawaii this summer and will be eating A LOT of fresh tuna.
Tuna Crudo at home! So delicious and surprisingly easy to make, we thoroughly enjoyed this recipe. Thank you!
This is so beautifully presented. It was absolutely perfect for date night.
Tuna crudo is the perfect party appetizer! I served it with bruschetta and they disappeared in the blink of an eye! Will make it again for sure. Thank you for the recipe!
Very simple, but super impressive. Served it as an appetizer last night for our little dinner party with friends, and everyone was amazed at the flavours and fancy presentation.
Wow, this recipe looks absolutely delicious! I can’t wait to try it out this weekend. Thanks for sharing ?!I’m a bit of a foodie, so when I stumbled upon your blog, I was thrilled! It’s like a treasure trove of culinary delights, with a plethora of recipes, cooking tips, and restaurant recommendations. It’s become my go-to destination whenever I want to explore new flavors and cuisines.