TUNA CRUDO WITH LEMON VINAIGRETTE FROM THE WASHINGTON POST

Tuna Crudo With Lemon Vinaigrette from the Washington Post image

Provided by Nado2003

Time 20m

Yield 1 pound, 4 serving(s)

Number Of Ingredients 8

1 lb tuna, preferably a thick piece from the loin, sashimi grade
1 teaspoon coarse sea salt or 1 teaspoon kosher salt
1 -2 medium shallots, finely diced or 1/4 cup shallot
2 teaspoons capers, drained well and chopped
1/4 teaspoon crushed red pepper flakes
12 leaves basil, thinly sliced
1/4 cup olive oil
1 lemons, juice of or 2 tablespoons lemon juice

Steps:

Place the tuna in the freezer for 10 minutes; this helps it firm up, which makes it easier to slice.
Use a sharp chef's knife to cut the tuna into roughly 1/8-inch slices. As you work, gently press each slice onto the cutting surface with your fingers, to flatten it, then transfer to a large serving platter, arranging the slices in 1 layer.
Sprinkle the slices generously with the salt, then with the shallot, capers, red pepper flakes and basil.
Combine the olive oil and lemon juice in a sealable container, close the container and shake well until the vinaigrette is emulsified. Spoon the vinaigrette over the fish. Serve immediately.

Nutrition Facts : Calories 297, Fat 19.3, SaturatedFat 3.3, Cholesterol 43.1, Sodium 670, Carbohydrate 2.5, Fiber 0.7, Sugar 0.4, Protein 27.8