Tuna Crudo

(Fresh, vibrant, and packed with Mediterranean flavors—because raw tuna deserves the best treatment.)

INGREDIENTS (Serves 2-3)

• 300g (10.5 oz) ultra-fresh tuna (preferably sushi-grade bluefin or albacore)
• 3 tbsp extra-virgin olive oil (the good kind, the one that smells like the Mediterranean)
• 1 organic lemon (juice + zest)
• 1 tbsp capers
• 1 ripe tomato, peeled and finely diced
• A handful of flat-leaf parsley or fresh cilantro, finely chopped
• Fleur de sel & freshly ground black pepper
• Optional: A few drops of white balsamic vinegar or a dash of soy sauce for an umami kick

INSTRUCTIONS

1. Slice the tuna into thin pieces or cubes—whichever you prefer. The key is a clean cut, no hacking.
2. Arrange the tuna on a plate or serving dish, ensuring the pieces aren’t piled up.
3. Drizzle with olive oil and lemon juice, and sprinkle some zest on top for extra brightness.
4. Scatter the capers and diced tomato over the tuna.
5. Season with fleur de sel and black pepper, then finish with fresh herbs.
6. Let it rest for 5-10 minutes to let the flavors meld—just enough time, but not too long (you don’t want the citrus to over-marinate the fish).

HOW TO SERVE IT RIGHT

🍷 Pair with a crisp, mineral white wine (Vermentino, Albariño, or Chablis)
🥖 Serve with focaccia or grilled bread—because you’ll want to soak up every last drop of that dressing.
🔥 Feeling adventurous? Add a drizzle of soy sauce or ponzu for a Japanese twist.

(Simple, fresh, and effortlessly elegant—just how tuna crudo should be.)