Tuna Crudo With Lemon Vinaigrette from the Washington Post
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
1 pound
- Serves:
- 4
ingredients
- 1 lb tuna, preferably a thick piece from the loin, sashimi grade
- 1 teaspoon coarse sea salt or 1 teaspoon kosher salt
- 1 -2 medium shallots, finely diced or 1/4 cup shallot
- 2 teaspoons capers, drained well and chopped
- 1⁄4 teaspoon crushed red pepper flakes
- 12 leaves basil, thinly sliced
- 1⁄4 cup olive oil
- 1 lemons, juice of or 2 tablespoons lemon juice
directions
- Place the tuna in the freezer for 10 minutes; this helps it firm up, which makes it easier to slice.
- 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.
- Sprinkle the slices generously with the salt, then with the shallot, capers, red pepper flakes and basil.
- 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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RECIPE SUBMITTED BY
Nado2003
United States