This Italian-inspired tuna crudo is topped with a bright, punchy salsa verde made with lemon, capers, and herbs. It’s simple yet elevated, allowing the tuna’s mild, buttery flavor to shine through.
I can’t tell you how many amazing crudos I’ve tried living in the Boston area, from salmon crudo to scallop carpaccio. Today, I’m sharing a tuna crudo made with briny capers, citrus, and fresh herbs. With just a handful of ingredients, it comes together in about 15 minutes, yet still feels effortlessly elegant.
It stays mostly true to the classic Italian version, with a slight twist that really brings out the flavors. You’ll love this with a crisp green salad (we love Via Carota’s salad), mussels marinara, smoked trout dip, and some focaccia di recco!
👩🏽🍳 Recipe Testing
I tested two versions of the crudo, one more classic and one experimental.
Classic: I garnished the fish with capers, herbs, lemon, chili, and a drizzle of olive oil.
Experimental (Winner!): I used the same ingredient ratio, but chopped everything into an Italian salsa verde (an herb sauce made with olive oil, fresh parsley, capers, and other aromatics), and found the sauce imparted more flavor without diluting the tuna.
Rest assured, this version is absolutely delicious — and so simple too!
Ingredient Notes
How to Purchase Good-Quality Tuna
Tuna: Because this is a raw-fish dish, you must source high-quality sushi-grade* fish. Source from your local fishmonger (or even order plain sashimi slices from your favorite sushi place).
What to Look For:
- Ahi tuna (either yellowfin or bigeye) is the best option here. Hamachi would work too!
- Visually: Vibrant pink (not gray or brown!), with little to no sinew.
- Smell: No fishy smell; a subtle, clean ocean scent is fine.
* Sushi-grade is technically an unregulated term, so make sure to source a reputable source for raw consumption!
TIP: Ask your fishmonger to cut a “saku” block for you, which is a piece of fish cut into a rectangular block specifically for sashimi. You can purchase them online at Wulf’s Fish or Kai Gourmet if you don’t live in a seafood hub.
Red Chili: I like using a Fresno chili for its mild heat, but jalapeños or any other mild chili will work too.
For a full list of ingredients and their quantities, please refer to the recipe card.
How to Make This Recipe
Make the Dressing
Step 1 – Deseed and mince the chili. Roughly chop the capers and parsley together, then add to a small bowl with the chili and lemon zest. Mix with olive oil and lemon juice, and season to taste; you likely won’t need any salt, as the capers are plenty salty!
Thinly Slice the Fish:
Step 2 – Freeze the block of tuna for 15 – 30 minutes to make it easier to slice. Using a very sharp knife, thinly slice the crudo and arrange on a plate. Drizzle with salsa verde and a pinch of flaky salt. Serve immediately!
Recipe FAQs
I recommend ahi tuna (either bigeye or yellowfin) because it has a milder, leaner taste that’s well balanced by the salsa verde. Go for AA or AAA grade for the best quality.
Sometimes, yes! But don’t be surprised if they say no; due to food safety precautions, some fish markets will not be able to slice the fish for you.
For the cleanest cuts, make sure to freeze for 15 – 30 minutes. Pat dry with a paper towel, then drag a very sharp knife through the fish towards you in one clean, sweeping motion. Do not saw back and forth.
Did you try this recipe?
I would love to hear your feedback! Be sure to rate the recipe and leave a comment below.
Want to see more of my content? Add me as a trusted google source.
Tuna Crudo with Lemon Caper Sauce
Equipment
Ingredients
- 8 ounces good-quality sushi-grade ahi tuna, either yellowfin or bigeye, see notes
- 1 Fresno chili pepper, or a jalapeño, deseeded
- 1 tablespoon capers, drained
- ¼ cup loosely packed flat-leaf parsley
- 1 lemon
- ¼ cup extra-virgin olive oil
- Flaky salt
Instructions
- Prep the fish: Freeze 8 ounces good-quality sushi-grade ahi tuna for 10 – 15 minutes for easier slicing.
- Make the salsa verde: Meanwhile, prepare the salsa verde. Mince 1 Fresno chili pepper (deseeded) and place into a small bowl. Finely chop the 1 tablespoon capers and ¼ cup loosely packed flat-leaf parsley together. Transfer to the bowl, along with the zest from 1 lemon and 1 teaspoon lemon juice. Slowly drizzle in ¼ cup extra-virgin olive oil, and stir to combine. The dressing should be bright, punchy, and salty. If needed, you can add a pinch of salt or additional lemon juice. Set aside while you slice the fish.
- Slice the fish: Pat the fish dry and use a very sharp knife to cut into thin slabs just shy of ¼-inch thick. Make sure to cut against the grain.TIP: For the cleanest cuts, firmly slice the fish in one clean cut (do not saw back and forth). Wipe the knife between cuts to remove any small bits of fish or residual liquid.
- Taste and serve: Spoon a piece of fish with the salsa verde and taste. Too salty or acidic? Add a bit more olive oil. Too mild? Add a bit more salt. Once you feel satisfied, plate the fish and spoon over the salsa verde. Top with a light garnish of flaky salt and enjoy immediately.
Notes
- Ahi tuna (either yellowfin or bigeye) is the best option here. Hamachi would likely work too!
- Visuals: Vibrant pink (not gray or brown!), with little to no sinew.
- Smell: No fishy smell; a subtle, clean ocean scent is fine.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
