Tuna Crudo with Citrus Caper Vinaigrette

5 from 7 votes

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This tuna crudo with a citrus caper vinaigrette is the absolute best. Talk about the perfect tuna sashimi appetizer recipe! The best yellow fin tuna recipe. This not only comes together super quickly (hello, no cook!), it is quite easy, and looks extremely impressive. Have it for dinner, serve it for a party, on top of salad and mix and match your favorite toppings and flavors.

For a fun side crunch “chip” to serve with your crudo, you can opt to make some rice paper crisps to serve alongside the crudo as well. The best that extra crunch (and it’s also very impressive as well!).

What is tuna crudo?

Crudo means “raw” in Italian. Crudo can be used for anything such as raw fish (like we’re doing here), vegetables like thinly sliced tomatoes or raw beef as well. The difference between crudo and sashimi, for example is that crudo is made with olive oil and/or a vinaigrette.

Yellow Fin Tuna Recipe

What ingredients do you need for this yellow fin tuna recipe?

Fresh fish: Ahi tuna, yellowfin tuna, bigeye tuna, bluefin tuna, tuna steaks, or any fresh raw fish of choice that is sashimi grade like salmon, yellowtail hamachi or albacore. Anything high quality and sushi-grade will work for this.

Lemons and oranges: We are using lemon juice, orange juice, as well we their zest for the perfect citrus juice! You can opt to remove and sub with vinegar as well if that’s what you prefer!

Capers: We are using capers, and their brine for this recipe. I love the additional acidity it brings, and also pops of flavor with the whole capers.

Extra virgin olive oil: Traditionally, Italian crudo uses olive oil, so thats what we are using here!

Kosher salt, or sea salt and black pepper

Optional add-ons: red pepper flakes, lime juice, shallots, radish, sliced daikon,j alapeño, shiso leaves, basil, scallions, ponzu sauce, soy sauce or sesame oil. If you’d like to go another route with the dressing!

Tuna Crudo with Citrus Caper Vinaigrette

Instructions to make this fish crudo recipe

Make your citrus caper vinaigrette

In a small to medium bowl, whisk together olive oil, orange juice, lemon juice, lemon and orange zest, caper juice, capers and salt and pepper. Set aside.

Slice your sushi grade ahi tuna into tuna sashimi

Slice your fresh tuna with a sharp knife, as thin as you can and place gently layered over each piece on a tray or large serving platter.

Assemble your crudo

On top of each slice of ahi tuna, layer on a thin slice of cucumber, and then toss over and drizzle over your vinaigrette. You can either plate the dressing underneath all the fish, and then place the fish on top, or just add over the the dressing once you’re plating.

Finishing touches and serve

Finish off the crudo with black pepper, toasted sesame seeds and some flakey salt.

*Additional serving notes: If you want to serve your crudo alongside some rice paper crisps, take rice paper and cut them into whatever shapes you prefer, fry them in neutral oil, and place on a paper towel to cool. You can serve this alongside as a “chip” to eat with the crudo.

Tuna Crudo with Citrus Caper Vinaigrette

Tips, Tricks and Substitutions

Can I prep this recipe ahead of time?

If you’d like to prep this recipe ahead of time, make the vinaigrette separate and place in the fridge. Slice your tuna and place in a sealable container. When ready to serve, place on your ahi, top with the dressing and serve.

What are some other flavors I can add here? Ingredients like thinly sliced garlic, ginger, scallions or green onions would all work great here!

What if I don’t want to eat this raw? You can try any of our seared tuna recipes like Seared Albacore Tuna with Lemon Ponzu Sauce OR Seared Ahi Tuna with Toasted Sesame Dressing.

Tuna Crudo with Citrus Caper Vinaigrette

More raw fish and seafood recipes you’ll love

If you’d like some inspiration on what to serve with this recipe, start with our Lemon Chicken with Charred Leek Sauce, Lemongrass Chicken Skewers with Nuoc Cham or Sweet Potato and Kale Couscous with Spicy Basil Tahini

If you do make this Tuna Crudo recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

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Ahi Crudo

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Tuna Crudo with Citrus Caper Vinaigrette
5 from 7 votes

Tuna Crudo with Citrus Caper Vinaigrette

This tuna crudo with a citrus caper vinaigrette is the absolute best. Talk about the perfect appetizer recipe!
Prep: 10 minutes
Cook: 0 minutes
Total: 10 minutes
Servings: 4

Ingredients 

  • 1 pound sushi grade ahi tuna
  • 1 Persian cucumber, thinly sliced
  • 1/4 cup extra virgin olive oil
  • zest of half a lemon and half an orange
  • juice of 1 small lemon
  • juice of 1 small orange
  • 2 tablespoons caper juice/caper brine
  • 1 to 2 tablespoons capers
  • finish off with toasted sesame seeds, flakey salt, black pepper and rice paper crisps (optional)

Instructions 

  • Make your citrus caper vinaigrette. In a small to medium bowl, whisk together olive oil, orange juice, lemon juice, lemon and orange zest, caper juice, capers and salt and pepper. Set aside.
  • Slice your sushi grade ahi tuna. Slice your fresh tuna with a sharp knife, as thin as you can and place gently layered over each piece on a tray or large serving platter.
  • Assemble your crudo. On top of each slice of ahi tuna, layer on a thin slice of cucumber, and then toss over and drizzle over your vinaigrette. You can either plate the dressing underneath all the fish, and then place the fish on top, or just add over the the dressing once you’re plating.
  • Finishing touches and serve. Finish off the crudo with black pepper, toasted sesame seeds and some flakey salt. You can also top with more lemon/orange zest to finish off the dish.

Notes

If you want to serve your crudo alongside some rice paper crisps, take rice paper and cut them into whatever shapes you prefer, fry them in neutral oil, and place on a paper towel to cool. You can serve this alongside as a “chip” to eat with the crudo.

Nutrition

Calories: 122kcal, Carbohydrates: 1g, Protein: 0.1g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Sodium: 56mg, Potassium: 22mg, Fiber: 0.1g, Sugar: 0.2g, Vitamin A: 17IU, Vitamin C: 0.5mg, Calcium: 3mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4 Comments

  1. 5 stars
    I’ve made this recipe many times. My husband and I love it, sometimes I also add caviar on top. Looks beautiful and tastes great.Someone also recommended putting the tuna loin in the freezer for 20 minutes to make it easier to cut thin.
    Thanks, Kathy

  2. I’m planning to make and take to a party. How far in advance should I make it? I imagine marrying flavors is important, but will the acidity of dressing “cook” the delicate fish?

    1. Hi Angie! I would make the vinaigrette separate, and you can plate/pre-slice and cover the tuna in the fridge. When ready to serve, take it out and pour over your dressing!