Do you love tuna sushi or seared tuna, but you've been hesitant to work with raw tuna at home? Get ready to impress yourself and all your friends! This Tuna Crudo Recipe is easy to prepare and requires zero special skills or equipment.
Crudo is like the Italian cousin to poke...so instead of Asian-inspired flavors, it's seasoned with a robust Italian dressing studded with shallot, capers and cucumber. Served with grilled bread, it's the most eye-catching summer appetizer, happy hour at home snack, or light dinner.
If you're looking for more reasons to buy that gorgeous ahi tuna steak you've been eyeing at the fishmonger, consider Garlic Butter Grilled Tuna Steak Recipe and Spicy Tuna Crispy Rice Sushi.
Ingredients for Recipe:
Full ingredient list and measurements included in printable recipe card below.
Why This Recipe Will Work Every Time
Here's the thing about making crudo at home - it's actually easier than searing a tuna steak. No worries about overcooking, no timing drama, just solid knife work and fresh ingredients. The chunky Italian vinaigrette does all the heavy lifting while you focus on clean, confident cuts.
I've watched too many home cooks stress about raw fish when the truth is, if you can slice an avocado, you can nail this dish. Trust your fishmonger, trust your knife, and in 10 minutes you'll have something that looks like it came from a $100-a-plate restaurant.
Looking for more sides for your crudo? Check out my favorite Sides for Tuna Steak.
Print
Italian Tuna Crudo with Chunky Herb Vinaigrette
- Total Time: 20 minutes
- Yield: 4 (appetizer)
Description
Restaurant-quality tuna crudo with chunky Italian vinaigrette. Fresh, elegant, and surprisingly easy - this impressive appetizer comes together in minutes with zero special skills required.
Ingredients
8 ounces sushi-quality tuna
2 tablespoons English cucumber, diced
3 tablespoons capers, diced
5-6 tablespoon extra virgin olive oil
2 tablespoons shallot, minced
1 tablespoon orange juice
1 teaspoon red wine vinegar
½ teaspoon kosher salt
1 tablespoon flat leaf parsley, minced
1 tablespoon fresh basil, minced
2 tablespoons crispy shallots, for garnish
Instructions
- Freeze tuna steak for 10 minutes, as it makes it easier to slice. Chill serving plate at the same time. Make vinaigrette. Combine cucumber, capers, shallot, olive oil, orange juice, salt, and herbs. Stir to combine. Taste and adjust seasoning.
- Slice very cold tuna steak into about ¼ inch thick slices. Arrange around the chilled serving platter with a bit of a lip, so the dressing doesn’t run off.
- Add about 1 teaspoon of the Italian salsa to each slice, evenly distributing the dressing across the plate. Serve with crusty grilled Italian bread.
Notes
INGREDIENT TIPS:
- Tuna: Use sushi-grade tuna from your local fish market or grocery store. Yellowfin (ahi) is most commonly available and perfect for beginners, while bluefin offers richer flavor. Albacore works too for a milder taste. This recipe also works beautifully with salmon or any sushi-grade fish.
- Veggies: Cucumber, shallot and capers create the chunky vinaigrette base. Feel free to substitute red onion or scallions for the shallot.
- Fresh herbs: Fresh basil and flat leaf parsley are my go-to combo, but use whatever herbs you love.
- Citrus: The fresh orange juice adds balancing sweetness to the vinaigrette. Try lemon, lime or grapefruit for more acidic brightness.
How to Cut Tuna Like a Pro:
- Use a sharp knife - A thin-bladed knife makes clean cuts without tearing
- Chill first - Pop the tuna in the freezer for 15 minutes before slicing. Cold tuna is firmer and easier to slice evenly
- Cut against the grain - Slice across the muscle fibers for better texture
- Work quickly - Slice just before serving and avoid over-handling to keep the tuna cold
- Keep slices uniform - Aim for consistent ¼-inch thickness
- Clean your knife - Wipe between cuts to prevent sticking and maintain clean edges
RECIPE VARIATIONS:
- Add a drizzle of balsamic glaze for sweetness
- Mix tuna and salmon for color contrast
- Swap Castelvetrano olives for capers in the vinaigrette
- Try grapefruit or lime juices for varied acidity levels
WHAT YOU SHOULD KNOW ABOUT SUSHI GRADE TUNA
"Sushi-grade" and "sashimi-grade" are marketing terms that both mean the same thing - tuna that's been frozen according to FDA guidelines to eliminate parasites and is safe to eat raw. The key is buying from a fishmonger you trust who understands proper handling for raw preparations.
- Prep Time: 20
- Category: appetizer
- Method: no cook
- Cuisine: Italian
Nutrition
- Serving Size: ¼
- Calories: 144
- Sugar: 1.2 g
- Sodium: 522 mg
- Fat: 8.8 g
- Carbohydrates: 2.6 g
- Protein: 13.9 g
- Cholesterol: 23.8 mg
Jill
This was so impressive to serve! Everyone was intrigued and they loved it. I can’t wait to make again for my book club next month. Thanks for the awesome recipe!
Christina Jolam
Great to hear, Jill! It's the perfect sophisticated appetizer for parties and book clubs. Thanks so much for leaving a helpful review!