Italian Tuna Crudo Recipe

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. The chunky vinaigrette can be made in advance and this restaurant-quality dish can be on the table in minutes. 

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:

Tuna: sushi-grade tuna from your local fish market or grocery store is the best option. This recipe can also be made using salmon or any of your favorite sushi-grade fish.

Veggies: cucumber, shallot and capers make up the finely diced vegetable mix. Substitute red onion, scallions or your favorite alium. 

Fresh herbs: fresh basil and flat leaf parsley are my favorite herb combo in this recipe.  

Full ingredient list and measurements included in printable recipe card below.

How to Make Ahi Tuna Crudo:

Mix diced cucumber, capers, shallot, olive oil, vinegar, orange juice, salt, and herbs. Taste and adjust seasoning. 

Slice chilled tuna ¼ inch thick and arrange on a cold serving platter. Season with a pinch of salt.

Add Italian salsa to each slice and pour the dressing across the plate. Garnish with crispy shallots (optional).

Serve with crusty grilled Italian bread.

How to Cut Tuna for Crudo:

• Use a sharp knife: A sharp, thin-bladed knife will make clean cuts without tearing the flesh.
• Chill the tuna: Freeze the tuna briefly before slicing. Cold tuna is firmer and easier to slice thinly and evenly.
• Cut against the grain: Slice across the muscle fibers to improve the texture and tenderness of the tuna.
• Work quickly: Slice the tuna just before serving to keep it fresh. Avoid handling too much to prevent warming it up.
• Keep slices uniform: Aim for consistent thickness, around ¼-inch, to ensure even marination and presentation.
• Wipe the knife between cuts: Clean your knife between slices to prevent sticking and maintain clean edges on each slice.
• Use a smooth slicing motion: Avoid sawing through the tuna. Just use a smooth, single stroke to cut through the steak.

Variations for Tuna Crudo Recipes:

• for a sweet note, add a drizzle of balsamic glaze to each slice of raw fish before garnishing with the dressing. 
• use a combo of tuna and salmon in this crudo dish to add color and texture variation. 
• substitute Italian Castelvetrano olives in place of capers in the vinaigrette. 
• the fresh orange juice adds a balancing sweetness to the bracing vinaigrette dressing. Substitute lemon, lime or grapefruit for a more acidic experience.

What kind of tuna is best for crudo?

For making tuna crudo, the best type of tuna to use is sushi-grade bluefin tuna or sushi-grade yellowfin tuna (also known as ahi tuna). These varieties of tuna offer rich flavor, firm texture, and high fat content, which make them ideal for raw preparations like crudo, carpaccio and poke.

Yellowfin (ahi) is the more commonly available of the two. It has a slightly milder flavor compared to bluefin but still offers a firm texture and a pleasant, delicate taste that's perfect for crudo.

Albacore tuna crudo is another good option. White albacore will give your dish a lighter flavor, as this variety is much milder than ahi tuna.

What is the difference between sushi grade tuna and sashimi-grade tuna?

"Sushi-grade" and "sashimi-grade" tuna are terms often used interchangeably, and both refer to tuna that is of the highest quality and safe to eat raw. However, there isn't a strict, regulated difference between the two terms. Both are more marketing labels than official designations.

The key factor in both types of fish is that the tuna has been frozen to kill potential parasites according to FDA guidelines. The difference between the two terms often comes down to branding rather than any substantial difference in quality or safety.

What is tuna crudo? Is it different than tuna poke?

The difference between tuna crudo and tuna poke lies in their preparation, seasoning, and origins:

• Tuna Crudo originates from Italian cuisine and is typically served as thin slices of raw tuna. It often features light dressings like olive oil, citrus juice, or vinegar, and may be garnished with herbs or micro-greens. Crudo highlights the pure, fresh flavor of the tuna.
• Tuna Poke hails from Hawaiian cuisine and consists of small cubes of raw tuna mixed with bold seasonings and ingredients like soy sauce, sesame oil, seaweed, and chili flakes. This preparation is often served as Hawaiian poke bowls with sushi rice and various toppings, creating a more complex, flavorful dish.

Crudo emphasizes simplicity and the natural taste of the tuna, while poke offers a more robust, seasoned preparation with Asian-inspired ingredients and textures.

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