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
Preparation:
1. Brush center plate with olive oil and sprinkle sea salt
2. Slice Tuna about 1/4 of an inch and lay across center plate
3. Garnish with lemon juice, zest, black pepper, capers and brine
Bon Appétit!!!