Few dishes can rival the elegance and simplicity of tuna crudo. This Italian-inspired dish celebrates the purity of raw fish, allowing its delicate flavor and buttery texture to shine. When paired with a bright citrus caper vinaigrette, the dish reaches new heights of freshness, balancing the richness of the tuna with acidity and salinity.

Perfect for an appetizer or a light meal, Tuna Crudo with Citrus Caper Vinaigrette is a no-cook recipe that comes together in minutes but looks like a dish from a high-end restaurant. Whether you’re hosting a dinner party, enjoying a summer evening, or simply treating yourself to a refined meal, this dish is an ideal choice.

What Is Tuna Crudo?

The term “crudo” means “raw” in Italian, and it refers to thinly sliced raw fish, meat, or even vegetables that are enhanced with simple yet flavorful ingredients like olive oil, citrus, herbs, and seasonings.

Unlike sashimi, which is served plain, or ceviche, which is “cooked” by citrus juice, crudo is gently dressed in a vinaigrette or infused oil, allowing the natural flavor of the fish to remain the star.

Tuna crudo is especially popular because of its silky texture and rich umami flavor. It pairs beautifully with bright, acidic components like lemon, orange, and capers, which cut through the richness of the fish and add layers of complexity to each bite.

Why You’ll Love This Recipe

  • No Cooking Required – This dish comes together in under 15 minutes, making it ideal for a quick yet impressive appetizer.
  • Elegant Presentation – The vibrant colors and delicate plating make this a show-stopping dish for any occasion.
  • Fresh and Healthy – Packed with protein, healthy fats, and bright flavors, tuna crudo is a delicious yet nutritious choice.
  • Customizable – You can easily adjust the flavors, garnishes, and level of acidity to suit your personal taste.

A Symphony of Freshness (Ingredients)

  • 1 lb Sushi-Grade Ahi Tuna (thinly sliced)
  • 1 Persian Cucumber (thinly sliced)
  • ¼ cup Extra Virgin Olive Oil
  • Zest of ½ Lemon and ½ Orange
  • Juice of 1 Small Lemon
  • Juice of 1 Small Orange
  • 2 tbsp Caper Brine
  • 1-2 tbsp Capers
  • Toasted Sesame Seeds, Flaky Salt, and Black Pepper (for garnish)
  • Rice Paper Crisps (optional, for serving)

Mastering the Art of Crudo (Directions)

1. Prepare the Citrus Caper Vinaigrette

Whisk together olive oil, citrus juices, zest, caper brine, and capers in a small bowl. Set aside.

2. Slice the Tuna with Precision

Using a sharp knife, cut the sushi-grade tuna into thin slices and arrange them gently on a platter.

3. Assemble with Elegance

Place a thin slice of cucumber on each tuna piece, then drizzle the citrus caper vinaigrette over the top.

4. The Finishing Touches

Sprinkle with flaky salt, black pepper, and toasted sesame seeds. Garnish with additional citrus zest for an extra layer of brightness.

5. Serve and Savor

Enjoy the crudo as is or alongside crispy rice paper crisps for added texture.

Light Yet Luxurious (Nutritional Information Per Serving)

  • Calories: 122 kcal
  • Carbohydrates: 1g
  • Protein: 0.1g
  • Fat: 14g
  • Saturated Fat: 2g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 10g
  • Sodium: 56mg
  • Potassium: 22mg
  • Fiber: 0.1g
  • Sugar: 0.2g
  • Vitamin A: 17 IU
  • Vitamin C: 0.5mg
  • Calcium: 3mg
  • Iron: 0.1mg

Pro Tips for the Perfect Tuna Crudo

1. Choose High-Quality, Sushi-Grade Tuna

The success of this dish depends entirely on the quality of the fish. Look for sushi-grade ahi tuna, yellowfin tuna, or bigeye tuna from a trusted fishmonger. The fish should have a bright red or deep pink color, a clean ocean scent, and a firm texture.

2. Slice with Precision

Use a sharp knife to cut the tuna into thin, even slices. If you struggle to achieve clean cuts, place the tuna in the freezer for 15-20 minutes to firm it up slightly before slicing.

3. Balance the Acidity

Citrus is essential in crudo, but too much acidity can overpower the delicate flavor of the fish. Instead of drenching the tuna in vinaigrette, lightly drizzle it over the slices to enhance, rather than mask, the natural flavor.

4. Use High-Quality Olive Oil

Since olive oil is a key ingredient in this dish, opt for a cold-pressed extra virgin olive oil with a fruity and slightly peppery finish. This will add depth and richness to the crudo.

5. Let the Ingredients Shine

Minimalism is key with crudo. While garnishes like toasted sesame seeds, flaky salt, and fresh herbs can enhance the dish, avoid adding too many overpowering ingredients that could take away from the purity of the tuna.

How to Serve Tuna Crudo Like a Chef

1. Classic Plating

Arrange the thinly sliced tuna in a single layer on a chilled plate. Drizzle the vinaigrette evenly over the top and finish with delicate garnishes like microgreens, capers, and citrus zest.

2. With Crispy Rice Paper Chips

For added texture, fry rice paper crisps and serve them alongside the crudo. These delicate, airy chips add a satisfying crunch and make for an elegant presentation.

3. As a Salad Topper

Lay the tuna crudo over a bed of arugula or mixed greens for a light and refreshing salad. The vinaigrette acts as a built-in dressing, eliminating the need for additional seasoning.

4. With a Glass of Wine

A chilled Sauvignon Blanc, Albariño, or a dry Rosé pairs beautifully with this dish. These wines offer bright acidity and citrus notes that complement the flavors of the crudo.

Frequently Asked Questions

Can I Use Another Type of Fish?

Yes! While ahi tuna is the most common choice, you can also use:

  • Yellowtail (Hamachi) – Slightly firmer with a buttery flavor.
  • Salmon – Rich and fatty with a delicate sweetness.
  • Albacore – Milder in flavor but still delicious.

Whatever fish you choose, make sure it is sushi-grade to ensure safety and optimal flavor.

How Far in Advance Can I Prepare This Dish?

For the best texture and freshness, slice the tuna and assemble the crudo just before serving. However, you can make the vinaigrette ahead of time and store it in the fridge for up to 24 hours.

Will the Citrus Juice Cook the Fish Like Ceviche?

No. Unlike ceviche, where the fish is left to marinate in citrus juice for an extended period, crudo is only lightly dressed before serving. This preserves the raw texture of the tuna.

What If I Don’t Like Raw Fish?

If raw fish isn’t your thing, try searing the tuna for just 30 seconds per side before slicing. This adds a slight crust while keeping the inside tender and rare.

Can I Use Frozen Tuna?

Yes, but thaw it properly in the refrigerator overnight and pat it dry before slicing. Avoid tuna that has been frozen and thawed multiple times, as this can affect the texture.

Is There a Substitute for Capers?

If you’re not a fan of capers, try using finely chopped green olives or pickled shallots for a similar briny flavor.

Can I Add Extra Heat?

Absolutely! For a spicy kick, add:

  • Thinly sliced jalapeños or serrano peppers
  • A dash of red pepper flakes
  • A drizzle of chili oil

These ingredients will add warmth without overpowering the dish.

Conclusion: The Beauty of Simplicity

Tuna Crudo with Citrus Caper Vinaigrette is a testament to the power of fresh, high-quality ingredients. With just a handful of simple components, this dish delivers an elegant, restaurant-worthy experience that can be made in minutes.

Whether you’re preparing it for a special occasion or enjoying a light and refreshing meal, this crudo is sure to impress. The balance of buttery tuna, bright citrus, and briny capers creates a symphony of flavors that lingers on the palate long after the last bite.

So, the next time you’re looking for a dish that is effortlessly sophisticated yet incredibly easy to make, Tuna Crudo should be at the top of your list. Pair it with a crisp white wine, a warm summer evening, and good company, and you have the perfect recipe for a truly memorable dining experience.