Tuna Crudo by Rocco Dispirito

Name: Tuna Crudo by Rocco Dispirito
Prep time: 20 min
Total time: 20 min
Yield: 8 oz, 2 serving(s)
Ingredients: 1 tablespoon extra virgin olive oil; 8 ounces yellowfin tuna fillets, Sushi-grade, cut into 1/4-inch domino-size slices (about 24 slices); 2 tablespoons lemon juice; 1/8 teaspoon lemon zest; 1 tablespoon capers or 1 tablespoon just the brine; 1 tablespoon pickled hot italian pepper, such as Victoria; black pepper, to taste; salt

Submitted by Nado2003

"This is part of my quest for the perfect Tuna Crudo Recipe"

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Ready In:: 20mins
Ingredients:: 8
Yields:: 8 oz
Serves:: 2

ingredients

1 tablespoon extra virgin olive oil
8 ounces yellowfin tuna fillets, Sushi-grade, cut into 1/4-inch domino-size slices (about 24 slices)
2 tablespoons lemon juice
¹⁄₈ teaspoon lemon zest
1 tablespoon capers or 1 tablespoon just the brine
1 tablespoon pickled hot italian pepper, such as Victoria
black pepper, to taste
salt

directions

Brush the center of 4 appetizer plates wtih olive oil, then very lightly sprinkle with salt. Lay the tuna slices over the seasoned olive oil.
Combine the lemon juice, lemon zest, caper brine, and chiles in a small bowl. Spoon the mixture evenly over each slice of tuna. Drizzle the top of each plate with the remaining olive oil. Season the tuna with salt and pepper. Let stand for 2 to 4 minutes, depending on your desired texture, then serve immediately.