Tuna Crudo with Yuzu Vinaigrette

A light, elegant raw tuna dish dressed with a zesty yuzu vinaigrette and garnished with crispy shallots and capers. Perfect for entertaining or a fresh starter.

Why You'll Love Tuna Crudo with Yuzu Vinaigrette❤️

This tuna crudo is the ultimate light and elegant starter - fresh, clean flavors with the bright tang of yuzu vinaigrette that make it a perfect appetizer for any dinner party or casual night in. The crispy shallots add a welcome crunch to balance the silky tuna.

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

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A light, elegant raw tuna dish dressed with a zesty yuzu vinaigrette and garnished with crispy shallots and capers. Perfect for entertaining or a fresh starter.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course: Appetizer, Seafood

Cuisine: Japanese-inspired

Calories: 464

Ingredients Equipment Method Nutrition

Ingredients

  

• ¾ lb tuna akami, sushi grade
• ½ red onion diced
• 1 tablespoon capers
• 1 tablespoon crispy shallots
• 2 tablespoon yuzu concentrate
• 2 tablespoon rice wine vinegar
• 1 tablespoon 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.

Nutrition

Calories: 464kcalCarbohydrates: 7gProtein: 66gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 122mgSodium: 970mgPotassium: 695mgFiber: 1gSugar: 2gVitamin A: 206IUVitamin C: 5mgCalcium: 85mgIron: 6mg

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