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Tuna Crudo

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


  • 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


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!!!

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