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–+ servings
Slices of cured meat topped with capers, chopped red onion, fried shallots, fresh herbs, and drizzled with olive oil.

Tuna Crudo w/ Yuzu Vinaigrette

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Sushi grade akami sliced into strips and dressed with a yuzu and rice vinegar vinaigrette, with capers, red onion and crispy shallots.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 3
Course: Appetizer, Seafood
Cuisine: Japanese-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 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.

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