Quick and easy Tuna Crudo loaded with fresh tuna and ahi tuna marinade. It’s perfect for a healthy and light appetizer or lunch. Serve it with Salmon Crudo or sushi rice (sushi rice instant pot) to make it a full hearty meal.
Other ahi tuna recipes and sushi recipes to check out: Tuna Roll, Spicy Tuna, Hawaiian Poke, Temaki Sushi, Ahi Tuna Poke Bowl and Crunchy Spicy Tuna Roll.
What Is Crudo
“Crudo” translates to “raw” in Italian. This term applies to fish, shellfish and beef. It’s typically served as an appetizer, however we usually serve it as a light lunch along with Tuna Sashimi.
Fish crudo is thinly sliced and is accented with namely oil and citrus. The rest of the components can vary. It’s similar to sashimi, however sashimi is dipped in soy sauce vs a citrus based dipping sauce.
Crudo is made with fresh high end ingredients as each flavor component is pronounced and lend to the brightness of the dish. Imagine spending $40 on fish to ruin it with terrible tasting olive oil or bottled lime juice. This is the time to splurge, if you can afford to do so. We typically use bluefin tuna.
Crudo of Tuna Ingredients
Sushi Grade Tuna
Raw tuna (Must be labeled “sushi or sashimi grade tuna”)
Dipping Sauce
Only a few ingredients are required to make the dipping sauce: Soy sauce, lime juice, yuzu, sesame oil and ginger. The yuzu can be omitted altogether if you don’t have access to it.
Garnishes
Here are a few garnishes we utilize when making this tuna crudo recipe. All garnishes are optional, however all add flavor and texture to the recipe: Sesame seeds, chives, jalapeno slices, sea salt and microgreens.
Raw Fish
Read up on where to buy sushi grade fish, as well as, Raw Fish FAQ’s if you’re new to utilizing raw fish. Serious eats has a great extensive article on the subject as well.
Pro Tips
- Place the tuna in the freezer for 10 minutes, before slicing, to make it easier to slice.
- Serve immediately after constructing, for best flavor and texture.
- Slice the tuna across the grain using a single swipe of a sharp knife vs a back and forth saw-type motion. Wipe and wet the knife in between cuts to keep the fish from sticking. Each slice should be about 1/8″- 1/4″. Here’s the sushi knife we use when cutting fish.
- High quality. High quality. High quality. Use fresh ingredients of the highest quality you can swing.
Recipe Variations
Salmon Crudo
Swap out the tuna for sushi grade salmon. No other edits are required. Salmon is an excellent choice as a replacement.
Hamachi Crudo
Swap out the tuna for sushi grade hamachi. No other edits are required. Hamachi is a personal favorite for raw prepration!
Scallop Crudo
Swap out the tuna for large scallops, thinly sliced. No other edits are required.
Spicy Crudo
Add a 1/2 tsp of Sriracha sauce to the ahi tuna marinade. Add more until your desired spiciness is achieved. Ahi crudo is the perfect recipe to spice up with Sriracha.
More Seafood Recipes
Avocado Roll
Kani Salad
Eel Sauce
Mexican Shrimp Cocktail
Baked Lobster Tail
Steamer Clams with Garlic Butter
Clam Chowder
Drink Pairing Recommendations
Sauvignon Blanc, Riesling, Champagne, Citrus IPA or Sake
Ingredients
DIPPING SAUCE:
- 2 tbsp Soy Sauce, Low Sodium
- 1 tbsp Fresh Lime Juice (*Note 1)
- 1 tsp Sesame Oil
- 1 tsp Grated Ginger
- ½ tsp Yuzu Juice (*Note 2)
- 2 Chives, Diced
TUNA:
- 8-12 oz Sushi-grade Fresh Tuna (*Note 3)
OPTIONAL GARNISHES:
- 1 tbsp Sesame Seeds
- 1 small Jalapeno, Sliced
- ¼ cup Microgreens
Instructions
- Add the dipping sauce ingredients to a small bowl and stir to combine. Set aside.
- Thinly slice the tuna, against the grain. Slices should be 1/8" - 1/4" thick. Transfer to a large serving platter.
- Drizzle the tuna slices with the dipping sauce (or serve it next to the tuna in a bowl). Garnish with the microgreens, jalapeno slices, and sesame seeds. Serve immediately.
