Tuna Crudo with Lemon Caper Sauce

A plate of tuna crudo topped with a caper herb dressing in a pool of olive oil.

5 from 1 vote

This Italian-inspired tuna crudo is topped with a bright and punchy salsa verde made from lemon, capers, and herbs. It's simple yet elevated, allowing the mild, buttery flavor of the tuna to shine through.

Prep Time15

Total Time15

Servings: servings

Calories: 212kcal

Author: Karishma Pradhan

Equipment

A very sharp knife

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

Tuna: Because this is a raw fish dish, it’s imperative that you source good quality sushi-grade* fish. Source from your local fishmonger (or even order plain sashimi slices from your favorite sushi place). I also had good luck with the prepared sashimi at Wegman's.

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.

* Sushi-grade is technically an unregulated term, so make sure to source out 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 from a reputable fish market if you don't live in a seafood hub.

Nutrition