Tuna Crudo With Capers
4
servings
Appetizer
Course
Print Recipe
Ingredients
Directions
Ingredients
8 oz
sushi-grade ahi tuna
Jump
Squeeze of lemon
Jump
Extra-virgin olive oil
Jump
2 tsp
capers, rinsed
Jump
Microgreens (such as basil) for garnish
Jump
Pinch of flaky sea salt
Jump

Given the freshness and buttery texture of the sushi-grade tuna I found at my local farmers’ market, it needed nothing more than a squeeze of lemon and a drizzle of good-quality extra-virgin olive oil. The capers and microgreens, while not essential, lend salinity and a pop of green.

Directions

  1. Place the fish in the freezer for 10 minutes. Squeeze a little lemon juice on the serving plate. Remove the tuna from the freezer. Slice the tuna thinly with a sharp knife and lay the slices on the plate, overlapping slightly.
  2. Drizzle the tuna with olive oil. Sprinkle capers on top. Garnish with microgreens. Season with sea salt.

Linda Schneider

Linda Schneider is a home cook who is obsessed with good food and all things local. Follow her adventures at Wild Greens and Sardines.

[email_signup id="3"]
[email_signup id="3"]