Chef Natalie Nieves
Jul 16, 20181 min
Inspired by my Italian summers and "less is more," this crudo recipe brings me back to Sicily. Easy to make on a hot summer day and requires zero cooking.
Yields | 4 Time | 20 Min
Ingredients:
1 tablespoon extra virgin olive oil
Salt
8 ounces yellowfin Tuna (sushi grade)
2 tablespoons lemon juice
1/8 teaspoon lemon zest
1 tablespoon brine from capers or caper berries
Freshly ground black pepper