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.
- 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.
- Drizzle the tuna with olive oil. Sprinkle capers on top. Garnish with microgreens. Season with sea salt.