Ingredients
For the Crudo
8 ounces Sushi Grade Ahi Tuna Use only high-quality, sashimi-grade fish.
1 Persian Cucumber Adds a refreshing crunch.
Flaky Salt Enhances flavor; sprinkle to taste.
Black Pepper Freshly cracked; adjust to preference.
For the Vinaigrette
¼ cup Extra Virgin Olive Oil Choose a premium oil for the best taste.
1 Lemon Juice & Zest Fresh lemon elevates brightness.
1 Orange Juice & Zest Adds sweetness and complexity.
1 tablespoon Caper Juice (Caper Brine) Optional, enhances vinaigrette.
Capers Adjust amount based on taste.
For the Garnish
Toasted Sesame Seeds Adds a nutty crunch.
Rice Paper Crisps (optional) Crunchy side; can be replaced with crackers.
Instructions
Prepare the Vinaigrette: In a medium bowl, whisk together the olive oil, lemon juice and zest, orange juice and zest, and caper juice. Season with flaky salt and black pepper to taste. Whisk until emulsified and set aside.
Slice the Tuna: Carefully cut the sushi-grade ahi tuna into thin, uniform slices about ¼ inch thick. Arrange on a serving platter and keep chilled.
Prepare the Cucumber: Slice the Persian cucumber thinly into rounds or ribbons and lay them on top of each tuna slice
Assemble the Crudo: Drizzle the vinaigrette over the tuna and cucumber, ensuring each piece is coated.
Finish & Garnish: Sprinkle flaky salt, black pepper, and toasted sesame seeds on top. Serve immediately.
