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Tuna Crudo

3/4 pound highest-quality tuna, preferably loin

1 teaspoon kosher salt

1 to 2 medium shallots, finely diced (about 1/4 cup)

2 teaspoons capers, drained well and chopped

1/4-1/2 teaspoon crushed red pepper flakes

2 tablespoons toasted pine nuts

1/3 cup high quality extra virgin olive oil

Juice of 1 lemon (at least 3 tablespoons)

1/2 teaspoon Dijon mustard

Radishes or cucumbers



Place the tuna in the freezer for 10 minutes; this helps it firm up, which makes it easier to slice.

Freeze your platter for serving.

Thinly slice your radishes into very think disks.

Cut the tuna into roughly 1/8-inch thick slices. Spread onto an even layer on a cutting board. When complete cover tuna with plastic wrap. Using a rolling pin – gently roll out tuna so it is nice and thin. May also use the flat side of a meat pounder. Lay the radishes overlapping slightly on the platter. Then transfer the tuna to the platter, arranging the slices in 1 layer, a best as possible.

Sprinkle the tuna generously with the salt, then with the shallot, capers, red pepper flakes.

Combine the olive oil and lemon juice and mustard in a jar close the container and shake well until the vinaigrette is emulsified. Spoon the vinaigrette over the fish. Top with pine nuts and serve immediately.