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Tuna Crudo with Citrus Caper Vinaigrette Recipe

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4.3 from 3 reviews

This Tuna Crudo with Citrus Caper Vinaigrette is a light, fresh, and vibrant dish perfect for those who love the clean flavors of sushi-grade tuna paired with a zesty and tangy dressing. The combination of citrus juices, capers, and olive oil creates a bright vinaigrette that complements the rich tuna, while thin slices of cucumber add a crisp, refreshing bite. Finished with toasted sesame seeds, flaky salt, and optional rice paper crisps, this no-cook dish is elegant, quick to prepare, and ideal for a sophisticated appetizer or light entrée.

  • Total Time: 10 minutes
  • Yield: 4 servings

Ingredients

Tuna Crudo

  • 1 pound sushi grade ahi tuna
  • 1 Persian cucumber, thinly sliced
  • Toasted sesame seeds, for garnish
  • Flaky salt, for finishing
  • Black pepper, freshly ground, for finishing
  • Rice paper crisps (optional), for serving

Citrus Caper Vinaigrette

  • 1/4 cup extra virgin olive oil
  • Zest of half a lemon
  • Zest of half an orange
  • Juice of 1 small lemon
  • Juice of 1 small orange
  • 2 tablespoons caper juice (caper brine)
  • 1 to 2 tablespoons capers
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Make the citrus caper vinaigrette: In a small to medium bowl, whisk together the extra virgin olive oil, orange juice, lemon juice, lemon zest, orange zest, caper juice, whole capers, salt, and freshly ground black pepper. Set the vinaigrette aside to let the flavors meld.
  2. Slice the tuna: Using a very sharp knife, thinly slice the sushi grade ahi tuna as thinly as possible. Arrange the slices gently, layering them over each other on a tray or large serving platter.
  3. Assemble the crudo: Place a thin slice of Persian cucumber on top of each slice of tuna. Drizzle the citrus caper vinaigrette evenly over the tuna and cucumber, either by plating the dressing underneath the fish and then placing the slices on top, or by drizzling the vinaigrette directly over the assembled slices.
  4. Finish and serve: Garnish the dish with toasted sesame seeds, flaky salt, and freshly ground black pepper. Optionally, sprinkle additional lemon and orange zest over the top for an added pop of citrus aroma. Serve immediately with rice paper crisps if desired for an added textural contrast.

Notes

  • Use sushi grade ahi tuna to ensure freshness and safety for raw consumption.
  • Adjust caper quantity and salt according to taste and saltiness of caper juice.
  • For best results, chill the tuna and vinaigrette before assembling.
  • If you prefer, you can substitute Persian cucumber with English cucumber or seedless cucumber.
  • Rice paper crisps add great texture but are optional.
  • Consume immediately after assembly for optimal freshness and texture.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Italian-inspired Seafood
  • Diet: Low Fat

Find it online: https://dishiary.com/tuna-crudo-with-citrus-caper-vinaigrette-recipe/