Tuna Crudo with Olive Oil, Lemon & Crispy Capers
Thinly sliced sashimi-grade tuna dressed with EVOO, lemon zest, flaky sea salt, crispy capers and chives. Minimal, clean and focused on the fish.
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Servings: 2 people
Calories: 333kcal
Equipment
- Very sharp knife (long blade if possible)
- Small frying pan (for the capers)
- Paper towel
- Microplane or fine grater
- Large flat plate or platter
Ingredients
- 200 grams sashimi-grade tuna bluefin or yellowfin
- 3 tablespoons extra virgin olive oil
- 1 tablespoon Finely grated zest of ½ lemon or to taste
- flaky sea salt
- 2 tablespoons capers rinsed and thoroughly dried
- 1 tablespoon finely sliced chives
Instructions
- Chill the tuna: Keep the tuna very cold until ready to slice. If needed, place it in the freezer for 10–15 minutes to firm slightly.
- Crisp the capers: Heat a small pan with a shallow layer of olive oil over medium heat. Add the prepared capers and fry for 2–3 minutes until crisp and split open. Remove with a slotted spoon and drain on paper towel.
- Slice the tuna: Using a very sharp knife, slice the tuna 3–4 mm thick, cutting cleanly across the grain.
- Plate: Arrange the tuna slices loosely in overlapping layers on a chilled plate or platter.
- Season: Sprinkle lightly with flaky sea salt and scatter over the lemon zest.
- Finish and serve: Spoon the EVOO over the tuna in a light, even drizzle. Scatter with crispy capers and finish with the sliced chives. Serve immediately.
Video
Notes
- Use the centre cut of the tuna loin for the cleanest texture.
- Season with restraint — this dish should taste of tuna first.
- Best served as soon as it’s dressed.
Nutrition
Calories: 333kcal | Carbohydrates: 1g | Protein: 24g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 38mg | Sodium: 261mg | Potassium: 265mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 2261IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 1mg