Description
Experience the vibrant Tuna Crudo with Citrus Caper Vinaigrette, a no-cook appetizer that pairs sashimi-grade tuna with a zesty vinaigrette.
Ingredients
Scale
- 8 ounces Sushi Grade Ahi Tuna
- 1 medium Persian Cucumber
- ¼ cup Extra Virgin Olive Oil
- 1 each Lemon Juice
- 1 each Orange Juice
- 1 tablespoon Caper Juice/Brine
- 2 tablespoons Capers
- to taste Toasted Sesame Seeds
- to taste Flaky Salt
- to taste Black Pepper
- optional Rice Paper Crisps
Instructions
- In a medium bowl, whisk together the olive oil, lemon juice and zest, orange juice and zest, caper juice, and capers. Season with flaky salt and black pepper. Set aside.
- Slice the sushi-grade ahi tuna into thin pieces, about ¼ inch thick, and arrange artfully on a serving platter.
- Wash and thinly slice the Persian cucumber into rounds about 1/8 inch thick. Layer these on top of the tuna.
- Drizzle the vinaigrette over the layered tuna and cucumber, or serve it alongside.
- Sprinkle toasted sesame seeds, flaky salt, and black pepper over the dish before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 50 mg
Keywords: Tuna Crudo, Citrus, Caper Vinaigrette, Appetizer, No-Cook