Tuna Crudo With Lemon Vinaigrette from the Washington Post

“We had a delicious Yellowfin Tuna Crudo at Moutain Standard in Vail. So yummy. Their recipe had Yuzu, White Soy and Jona Gold apple. Well, I don't have any of those ingredients in my cupboards, just Sashimi grade tuna. So I had to find another tuna crudo recipe. Thank God for search engines.”
READY IN:
20mins
SERVES:
4
YIELD:
1 pound
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the tuna in the freezer for 10 minutes; this helps it firm up, which makes it easier to slice.
  2. Use a sharp chef's knife to cut the tuna into roughly 1/8-inch slices. As you work, gently press each slice onto the cutting surface with your fingers, to flatten it, then transfer to a large serving platter, arranging the slices in 1 layer.
  3. Sprinkle the slices generously with the salt, then with the shallot, capers, red pepper flakes and basil.
  4. Combine the olive oil and lemon juice in a sealable container, close the container and shake well until the vinaigrette is emulsified. Spoon the vinaigrette over the fish. Serve immediately.

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