Simplicity Tuna Crudo

Simplicity meets elegance in this Tuna Crudo recipe. Sashimi-grade bigeye tuna is the star of the show, enhanced with a light dressing of lemon juice and extra virgin olive oil. The subtle acidity of the vinaigrette brings out the delicate flavors of the tuna, while a gentle drizzle of olive oil adds a luxurious mouthfeel. Coarse sea salt and pepper introduce a simple yet sophisticated seasoning that respects the integrity of the fish.

Ingredients:

1 lb. sashimi grade bigeye tuna
Juice of 1 small lemon
1 T extra virgin olive oil for the vinaigrette
Good quality extra virgin olive oil for drizzling
Coarse sea salt, to taste
Coarse ground pepper, to taste
1 loose T long lemon zest
1/4 cup kale micro greens (or substitute with other micro greens or chiffonade of basil)

Directions:

With a very sharp kitchen knife, slice the tuna into pieces approximately 1×3 inches.
In a small container, shake up the lemon juice and the 1 tablespoon of olive oil for the vinaigrette.
Splash the vinaigrette onto the serving plate. Arrange the tuna slices in a row on top of the vinaigrette.
Lightly drizzle with extra virgin olive oil and then sprinkle with coarse sea salt and ground pepper.
Garnish with micro greens and lemon zest in the center.

Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes

Kcal: 120 kcal per serving | Servings: 4 servings