Sicilian Tuna Crudo

By Culiora

Pristine slices of raw yellowfin or bluefin tuna dressed in the classic Sicilian style with sweet blood orange, fragrant lemon, and briny capers. Rich extra-virgin olive oil and crunchy flaky sea salt bring out the clean, buttery flavour of the fresh fish.

• Servings: 4
• Prep time: 15 min
• Total time: 15 min

Ingredients

• 400 g sashimi-grade tuna loin (yellowfin or bluefin), chilled
• 1 pcs blood orange (or sweet orange), segmented and juice reserved
• 1/2 pcs lemon, zested and juiced
• 3 tbsp extra-virgin olive oil (preferably robust Sicilian)
• 1 tbsp salted Sicilian capers, rinsed and drained
• 1/2 pcs shallot, very thinly sliced
• 1/2 tsp flaky sea salt (such as Maldon or Trapani sea salt)
• 1/4 tsp freshly cracked black pepper or crushed pink peppercorns
• 8 pcs fresh mint or basil leaves, torn

Instructions

1. Place the tuna in the freezer for 15 minutes before preparing; chilling firms the flesh and makes clean, thin slicing effortless.
2. Using a very sharp chef's knife or slicing knife, slice the tuna against the grain into 4–5 mm thick slices. Arrange the slices evenly in a single layer across a chilled serving platter.
3. Peel the blood orange with a paring knife to remove all white pith, cut between the membranes to release clean citrus segments, and collect any escaping juice into a small bowl.
4. Whisk together 1 tablespoon of the reserved blood orange juice, 1 tablespoon of freshly squeezed lemon juice, the lemon zest, and the extra-virgin olive oil until lightly emulsified.
5. Scatter the orange segments, sliced shallot, and rinsed capers over and around the tuna slices.
6. Drizzle the dressing evenly over the fish just before serving. Finish with flaky sea salt, cracked pepper, and fresh torn mint leaves. Serve immediately.