I’ve been thinking about doing a tuna crudo for a long time. It’s one of those dishes that feels deceptively simple, but only really works when the fish is excellent and you don’t overthink it. When I spotted some beautiful sashimi-grade bluefin tuna at Faros, my favourite fish monger, I knew it was time.

The appeal of this tuna crudo is in how little needs to be done, which makes it easy to prepare at home. Thinly sliced tuna, good olive oil, lemon zest, a pinch of flaky sea salt and just enough texture from crispy capers. Nothing clever, nothing distracting — just letting the tuna speak.

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WHY YOU’LL LOVE THIS RECIPE

• It relies on the quality of the tuna rather than technique
• Minimal ingredients with plenty of room for good judgement
• Feels special enough for entertaining, yet very easy to make
• Works as a starter or as part of a seafood spread
• Ready in minutes once everything is prepped

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INGREDIENTS, EXPLAINED

Sashimi-grade tuna
Bluefin and yellowfin tuna will give slightly different results, and both work well for crudo. Bluefin has a naturally deeper colour, higher fat content and a richer, silkier texture, which makes it especially luxurious when eaten raw. Yellowfin is paler, leaner and cleaner in flavour, with a firmer bite.

Extra virgin olive oil (EVOO)
This isn’t a dressing, but it matters. Use an olive oil that’s fresh and balanced rather than aggressively bitter or peppery.

Lemon zest
Zest only, no juice. It adds lift and aroma without overwhelming or altering the texture of the tuna.

Capers
Frying the capers gives you salt and crunch without adding another flavour direction. Used sparingly, they act more like seasoning than garnish.

Chives
Chives add a gentle savoury note and a clean green finish that suits raw seafood without overpowering it.

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HOW TO SLICE TUNA FOR CRUDO

Keep the tuna very cold until just before slicing. If your kitchen is warm or the fish is particularly soft, placing it in the freezer for 10–15 minutes will help it firm up and slice cleanly. It should feel firm but still pliable, not frozen.

Slice the tuna 3–4 mm thick, cutting cleanly across the grain with a very sharp knife. Each slice should bend slightly when lifted, without tearing or flopping. Clean knife work really shows in a dish this simple.

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PRO TIPS

• Ask your fish monger to cut the tuna from the centre of the loin — it slices more cleanly and has the best texture for crudo.
• Keep everything cold until the last moment, including the plate if your kitchen is warm.
• Season lightly, then taste one slice before finishing the whole plate — it’s very easy to overdo it with salt or oil.
• Spoon the EVOO sparingly and stop earlier than you think; the tuna should still look defined, not slicked.
• Add the crispy capers right before serving so they keep their crunch.

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STORAGE

This dish is best eaten straight away. Once dressed, it does not store well.

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FAQS

Can I add lemon juice?
I don’t recommend it here. Lemon zest gives freshness without overpowering or changing the texture of the fish.

Is darker tuna okay for crudo?
Yes. Bluefin is naturally darker and richer; yellowfin is paler and leaner. Both are suitable.

Can I prepare this ahead?
You can crisp the capers and slice the chives ahead, but slice and dress the tuna at the last minute.

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FINAL THOUGHTS

This tuna crudo is about trusting good ingredients and knowing when to stop. Serve it cold and fresh, with everything prepared just before eating, and let the quality of the tuna do the work.

If you enjoy tuna prepared with a similarly light hand, my tuna tataki is a simple option when you want the fish just briefly seared. My tuna tartare with seaweed rice paper chips is a good alternative when you’re after more texture — the chips add crunch and make it easier to share.