Best Tuna Crudo With Lemon Vinaigrette From The Washington Post Recipes

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

Tuna Crudo image

Provided by CaliforniaGrown

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

kiwi vinaigrette
2 kiwi fruits, peeled
1/4 cup olive oil
1/4 cup sweet riesling vinegar
1/4 teaspoon sea salt (to taste)
1 lb ahi or 1 lb albacore tuna steak
olive oil
sea salt
1 3/4-2 ounces micro greens
3 kiwi fruits, peeled and sliced

Steps:

To prepare vinaigrette, puree or mash kiwi and press through a fine mesh strainer.
Add to a blender with vinegar and blend to combine.
With the blender running, drizzle in olive oil very slowly to emulsify. Season with salt and set aside.
To prepare salad, brush tuna with olive oil and season with salt.
Grill or sear for 1 to 2 minutes on each side.
Slice tuna and arrange slices on 4 serving plates.
Toss micro greens with a small amount of vinaigrette and place greens on top of tuna.
Place kiwi slices on plate and serve with any remaining vinaigrette.
Makes 4 servings.

Nutrition Facts : Calories 343.7, Fat 19.6, SaturatedFat 3.3, Cholesterol 43.2, Sodium 193.1, Carbohydrate 13.9, Fiber 2.9, Sugar 8.6, Protein 27.6