Tuna Crudo with Yuzu Vinaigrette

The vinaigrette gets built in a squeeze bottle, a third of the oil at a time, shaking between each. Add the oil all at once and it separates. Nothing here is cooked, so the whole dish is only as good as the tuna you bought and the salt you finish it with.

Why You'll Love Tuna Crudo with Yuzu Vinaigrette

The tuna is sliced thin against the grain, then dressed with a shaken emulsion of yuzu concentrate, rice wine vinegar, garlic, and olive oil. Capers and diced red onion add bite, and crispy shallots on top give it crunch against the silky fish.

Tips and Tricks

• Use the freshest sushi-grade tuna available for best flavor and texture.
• Slicing the fish thin against the grain ensures tender bites.
• Shake the vinaigrette in stages while adding oil to create a smooth emulsion.
• Finish with a drizzle of high-quality extra virgin olive oil for richness.

Variations

• Swap tuna for other sashimi-grade fish like salmon or hamachi.
• Add a few drops of toasted sesame oil to the vinaigrette for an Asian twist.
• Top with microgreens or thinly sliced radish for extra freshness and color.

Substitutions

• Use lemon juice instead of yuzu concentrate if unavailable.
• Regular shallots can substitute crispy shallots but won't have the same crunch.
• Capers can be omitted or replaced with finely chopped green olives.

Best Served With

• Light, chilled white wine like Sauvignon Blanc or Pinot Grigio
• Crispy toasted bread or crostini
• A simple seaweed salad
• Chilled sake or sparkling sake for an elegant touch

How to Store Leftovers

• Tuna crudo is best served fresh. If needed, store covered tightly in the refrigerator for up to 6 hours, but it's recommended to enjoy immediately for best texture and flavor.

Common Questions

Tuna Crudo w/ Yuzu Vinaigrette

No ratings yet

Sushi grade akami sliced into strips and dressed with a yuzu and rice vinegar vinaigrette, with capers, red onion and crispy shallots.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 3

Course: Appetizer, Seafood

Cuisine: Japanese-inspired

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• ¾ lb tuna akami, sushi grade
• ½ red onion diced
• 1 tbsp capers
• 1 tbsp crispy shallots
• 2 tbsp yuzu concentrate
• 2 tbsp rice wine vinegar
• 1 tbsp extra virgin olive oil
• 1 clove garlic finely minced
• Maldon salt to taste

Equipment

• Sharp chef's knife
• Serving plate
• Squeeze bottle or small jar with lid

Method

 

1. Slice tuna against the grain into ¼ inch slices, then cut into ¼ inch strips. Set aside.
2. Dice the red onion and set aside.
3. Combine yuzu concentrate, rice wine vinegar, minced garlic, and a pinch of Maldon salt in a small squeeze bottle. Shake to mix.
4. Slowly drizzle in ⅓ of the olive oil while shaking, repeat until all olive oil is incorporated and emulsified.
5. Plate the tuna slices spaced out on a serving dish.
6. Drizzle the yuzu vinaigrette over the fish evenly.
7. Garnish with capers and diced red onion.
8. Finish with a drizzle of the best extra virgin olive oil you have and a sprinkle of Maldon salt. Top with crispy shallots for crunch.

Notes

Storage: This is raw fish dressed in citrus, so it's best plated and eaten right away. If prepping ahead, keep the sliced tuna and the vinaigrette separate and chilled, then dress just before serving.

Tried this recipe?

Let us know how it was!