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 1/4-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.