{"id":45092,"date":"2023-03-20T14:48:41","date_gmt":"2023-03-20T18:48:41","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=45092"},"modified":"2024-01-17T08:52:26","modified_gmt":"2024-01-17T13:52:26","slug":"tuna-crudo","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/tuna-crudo\/","title":{"rendered":"Tuna Crudo"},"content":{"rendered":"

Tuna Crudo is a quick, easy, flavourful, and healthy snack - or light meal. This ahi tuna crudo recipe is our favourite way to serve it!<\/p>\n

\"A<\/p>\n

Last year, I got into making ahi tuna crudo ... and kind of slept on putting this recipe out. Whoops!<\/p>\n

Fixing that now!<\/p>\n

This recipe has been a great, low effort meal. It\u2019s packed with nutrition and takes only minutes to make - so it\u2019s been perfect us over the busy months.<\/p>\n

Italian crudo recipes - fish crudo, anyway - generally start with sushi grade salmon dressed with a seasoned olive oil of some type, usually a light vinaigrette. (Like my Salmon Crudo<\/a>!) <\/p>\n

From there, it\u2019s usually topped with things like caper berries, lemon zest, and\/or fresh herbs.<\/p>\n

You can make a more Asian themed crudo, dressing it with ingredients like rice vinegar, soy sauce, sesame oil, sesame seeds, and green onions... but at that point, you\u2019re getting pretty close to a Hawaiian poke, IMHO.<\/p>\n

Toss it over some sushi rice, and you\u2019re there.<\/p>\n

Anyway, generally it takes just a few minutes to put a fish crudo plate together, and makes a nice light meal - or an appetizer.<\/p>\n

This tuna crudo recipe is my take on it. <\/p><\/div>\n

I\u2019ve always loved the combo of tuna, mango, and avocado - I use it in recipes like my Tuna Mango Poke Bowls<\/a>, Tuna Avocado and Mango Maki<\/a>, and even my Ahi Tuna Nachos<\/a> - YUM!<\/p>\n

.... so that\u2019s what I started with. <\/p>\n

The dressing was designed with that in mind, and I garnish it with a bit of fresh jalapeno, just to spice it up a bit.<\/p>\n

The resulting dish is quick enough for a random weekday meal, yet fancy enough for a dinner party<\/p>\n

It\u2019s also really pretty, healthy, naturally gluten free, and relatively low in carbs!<\/p>\n

So, the next time you\u2019re looking for a fun, tasty way to serve up some fresh tuna... consider giving it a try.<\/p>\n

Let\u2019s get to it.<\/p><\/div>\n

\"A<\/p>\n

\n

Sashimi Grade Tuna<\/h4>\n

I want to clarify the terms \u201cfresh fish\u201d, \u201csushi grade tuna\u201d, \u201cSashimi-grade tuna\u201d, etc, as some of it can be confusing.<\/p>\n

\u201cFresh tuna\u201d can mean two different things:<\/p>\n

1 - Recently caught tuna that hasn\u2019t been frozen before sale.<\/p>\n

2 - Tuna that hasn\u2019t had the chance to go bad, regardless of whether or not it\u2019s been previously frozen.<\/p>\n

When it comes to sushi-grade fish \/ sashimi-grade fish, we\u2019re talking about the second type. <\/p>\n

In order to be safe to as raw fish, tuna NEEDS to be frozen to a certain temperature - and for a certain amount of time - in order to kill off potential parasites.<\/p>\n

If you can even get fresh raw tuna - without having been frozen - you definitely wouldn\u2019t want to serve it raw. Trust me, fish related foodborne illness is NOT fun.<\/p>\n

So, use the freshest product you can find - in terms of how quickly it was frozen after catching, and how long it has been since its been thawed.<\/p>\n

As far as the type of tuna goes, I like to use ahi tuna steaks for making tuna crudo. The flavor and texture are fantastic, and the color is the prettiest of the tuna varieties, IMHO.<\/p>\n

I use fresh ahi tuna steaks, in the sense that I defrost them and use them right away - they are not allowed to just hang out in my fridge for more than half a day or so, after thawing.<\/p>\n

That said, ask your local fishmonger about what they have on hand. You might find yourself preferring bigeye tuna, yellowfin tuna, bluefin tuna, or an albacore tuna loin.<\/p><\/div>\n

\n

Fresh Produce<\/h4>\n

I like to add a lot of produce ingredients to this, so it\u2019s almost a salad. I love having a variety of flavours, textures, and colours in whatever I make, whenever possible.<\/p>\n

So, I like a crunchy base of English cucumber slices.<\/p>\n

On top of the dressed tuna slices, I like to use mango, avocado, red onion, and jalapeno.<\/p>\n

The flavors all go SO well with the tuna, and make for a pretty presentation.<\/p><\/div>\n

\n

Citrus Juice<\/h4>\n

Generally speaking, I like to make my ahi tuna crudo dressing with calalamsi juice as the acid. <\/p>\n

It\u2019s a type of lime from the Phillippines, and I am OBSESSED. It\u2019s got a fantastic tropical taste to it, and it works beautifully with the other ingredients in this recipe.<\/p>\n

That said, you can use a good squeeze of lemon juice to make a nice lemon vinaigrette... or lime juice. Even Yuzu juice is fantastic in this dressing.<\/p>\n

Everything Else<\/h4>\n

Rounding out this recipe, you will need:<\/p>\n

Extra virgin olive oil
\nGround black pepper
\nKosher salt<\/p>\n

Optionally, you can use a fancy salt - like a Flaky Sea Salt<\/a>.<\/p>\n

If you want a bit more heat, feel free to add a bit of Red Pepper Flakes<\/a> to the dressing when you mix it up.<\/div>\n

\"A<\/p>\n

\n

How to Make Ahi Tuna Crudo<\/h2>\n

The full recipe is in the recipe card at the end of this post, here\u2019s a visual walk through:<\/i><\/p>\n

In a small bowl, whisk together the juice, extra-virgin olive oil, pepper, and salt. Set aside.<\/p>\n

(If you\u2019re making this ahead of time, just keep it in a sealable container in your fridge.)<\/p><\/div>\n

\"A<\/p>\n

Use a sharp knife or mandoline to slice your cucumber into thin slices, slice and chop the mango, avocado, red onion, and jalapeno.<\/p>\n

Note: I love my Mueller Multi Blade Adjustable Mandoline Slicer<\/a>! 10\/10, highly recommend!<\/i>\n<\/div>\n

\"A<\/p>\n

Arrange the cucumber slices on your serving plate.<\/p>\n

You can do this as individual servings - arranging a portion of the slices on top of each plate - or family style, on one large serving platter.<\/p><\/div>\n

\"Thin<\/p>\n

Pat the thawed tuna dry with a paper towel, thinly slice the tuna - about \u00bc\" thick. <\/p>\n

Arrange the tuna slices on your serving platter. <\/p>\n

<\/p>\n

Cutting Tips<\/h4>\n

Freezing the tuna for 10-15 minutes or so makes it easier to cut cleanly and evenly.<\/p>\n

Use a the thinnest, sharpest knife you have to cut the tuna. If possible, a Sushi Knife<\/a>. (Link goes to the one I use).<\/p>\n

Don\u2019t use a sawing motion when cutting the tuna - Make each cut in one motion, either towards or away from you, sliding the knife across and gently downward as you go.<\/i><\/div>\n

\"A<\/p>\n

Drizzle with the dressing.<\/p>\n

Garnish with mango, avocado, red onion, and jalapeno slices. <\/p><\/div>\n

\"A<\/p>\n

Serve immediately.<\/p>\n

This isn\u2019t really a dish to make ahead, or to keep leftovers of. The acid in the vinaigrette will \u201ccook\u201d the fish if it sits on it too long.<\/p>\n

Which is fine, but then you\u2019ll basically have a ceviche, rather than a crudo!<\/i><\/div>\n

\"\"<\/p>\n

\n

More Gluten Free Seafood & Fish Recipes<\/h2>\n

Looking for more tasty, gluten-free recipes for seafood? I've got you covered!<\/p>\n

Gluten Free Crab Cakes<\/a>
\nGluten-Free Fish Fingers & Custard<\/a>
\nGluten Free Seafood Crepes<\/a>
\nGluten Free Fish & Chips<\/a>
\nSalmon Crudo<\/a>
\nHoney Ginger Shrimp salad<\/a>
\nGluten Free Tempura<\/a>
\nGluten Free Cod Au Gratin<\/a>
\nKeto Cod au Gratin<\/a>
\nAhi Tuna Nachos<\/a>
\nBasic Seafood Risotto<\/a>
\nSushi Bake<\/a>
\nLow Country Boil<\/a>
\nCashew Crusted Halibut with Mango Salsa<\/a>
\nAlmond Crusted Halibut with Lemon Dill Sauce<\/a>
\nCurried Shrimp Spring Rolls<\/a>
\nSpicy Tuna Maki Rolls<\/a>
\nPepper Crusted Tuna with Wasabi Cream Sauce<\/a>
\nSeafood Mousse<\/a>
\nTuna Mango Poke<\/a>
\nChicken, Shrimp, & Sausage Jambalaya<\/a>
\nKeto Jambalaya<\/a>
\nKeto Fish Cakes<\/a>
\nSeared Tuna Salad<\/a>
\nSmoked Salmon Canapes<\/a>
\nChirashi Bowls<\/a>
\nSpinach Feta Salmon Pinwheels<\/a>
\nHot Smoked Sockeye Salmon<\/a>
\nKeto Coconut Shrimp<\/a>
\nGluten Free Coconut Shrimp<\/a>\n<\/div>\n

\"A<\/p>\n

\n

Share the Love!<\/h2>\n

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.<\/p>\n

Finally, if you love this recipe, please consider leaving a star rating and a comment, and sharing this post on social media!\n<\/p><\/div>\n

\"A<\/p>\n

<\/div>
\n\t
\"A<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n<\/path><\/g><\/svg><\/span> Pin Recipe<\/a>\n <\/g><\/svg><\/span> Save Recipe<\/a><\/g><\/svg><\/span> Saved!<\/a><\/span>\n\t\n\t
<\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span>
5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Ahi Tuna Crudo<\/h2>\n
<\/div>\n
Tuna Crudo is a quick, easy, flavourful, and healthy snack - or light meal. This ahi tuna crudo recipe is our favourite way to serve it!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Appetizer, Main Course, Snack<\/span><\/div>
Cuisine: <\/span>Italian<\/span><\/div>
Diet: <\/span>Diabetic, Gluten Free, Low Lactose<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span> As an appetizer, 2 as a light meal.<\/span><\/span><\/div>\n
Calories: <\/span>211<\/span>kcal<\/span><\/span><\/div>\n\n\n

Equipment<\/h3>