Tuna Crudo

Thin slices of raw tuna on a white plate topped with capers, citrus zest and olive oil.

5 from 1 vote

Super fresh, tuna thinly sliced then drizzled with olive oil, fresh blood orange juice and a sprinkle of capers and onion. This refreshing, chilled Tuna Crudo is super flavorful and easier to make than you might think!

Prep Time15

Course: Appetizer

Cuisine: Italian

Servings:

Calories: 173kcal

Author: Leigh Anderson

Ingredients

1 pound fresh tuna loin see note
3 tablespoons olive oil
2 tablespoons minced red onion
2 tablespoons capers
1/2 blood orange, juice and zest
flakey sea salt

Instructions

Using a very sharp knife, slice the tuna into broad, thin pieces. If needed you can pop the fish into the freezer for ten minutes to firm up before slicing. Work quickly so that the fish doesn't get warm while you're slicing.
Arrange the fish on a large plate or platter. Drizzle with olive oil then scatter the capers, and minced onion overtop. Last, sprinkle with flakey sea salt, orange zest and a generous squeeze of orange juice. Serve right away.

Notes

Ingredient Notes and Substitutions:

Tuna: Yellow/Blue Fin, Ahi or Albacore tuna are all delicious for curdo. Freshness is key. Only buy it from a fishmonger that you really trust. I buy mine from a local Japanese market that sells sushi-grade fish. Check out Mitsuwa if you’re local to Los Angeles. You can also buy sushi-grade fish online and have it shipped to you.
Red Onion: a mild white onion or shallot work just as well.
Blood Orange: You can substitute any variety of oranges or swap it out for grape fruit or a bit of lemon or lime juice.

Nutrition