Tuna crudo with citrus, capers and Sicilian olives
A great start to your dinner party couldn't be easier to get right
Crudo has always been a great example of less is more. With fresh ingredients and a little care, you can create a dish that’s luxurious and bright, with no cooking required.
Crudo means raw in Italian, but it’s not quite the same as sashimi or ceviche. Where sashimi focuses purely on the fish with minimal seasoning, crudo gently dresses it with accents to lift the flavour without overwhelming it. Unlike ceviche, where the fish is “cooked” by an acidic marinade, crudo keeps the fish raw, letting its natural texture and sweetness shine.
This version uses sashimi-grade tuna paired with the zing of fresh citrus, pops of baby capers, buttery Sicilian olives, and a good splash of extra virgin olive oil. The magic of crudo is in the quality of ingredients used, so use the freshest you can find.
Light but packed with flavour, I love this Crudo for bringing something special to my table without spending hours in the kitchen. It’s perfect for setting the tone to your dinner party.
“bAybiEe taKe mE 2 Totti’s”
Serves 3-4
Ingredients
200g sashimi-grade fish (we used tuna, but feel free to use salmon, kingfish, scallops, etc)
1 tbsp zest of fresh citrus (we used a combination of lemon, orange, and grapefruit)
1 tbsp lemon juice mixed with 1 tbsp orange or grapefruit juice (we used a combination of orange and grapefruit)
1 small shallot, finely chopped
1-2 tbsp baby capers, whole
1-2 tbsp Sicilian olives, finely chopped
½ tsp flaky sea salt
2 tbsp extra-virgin olive oil
Sliced red chilli, for garnish (optional)
Method
Slice the tuna into thin, even pieces and arrange them on a chilled serving plate.
Scatter over the citrus zest, then drizzle with the citrus juice.
Scatter over the diced shallot, capers, and chopped olives.
Sprinkle over with flaky sea salt, then finish with a good drizzle of extra-virgin olive oil.
Garnish with a few slices of red chilli, if using.
Serve immediately and eat while cold and fresh.
Notes
Slicing the fish: to slice the fish, use a sharp knife to cut against the grain of the fish. Aim for slices that are about 5mm thick so it’s delicate but holds their shape. You can also ask your fishmonger to slice it for you, or buy the fish pre-sliced.
Choosing good EVOO: you want something fresh, fruity and well-balanced. Anything that’s first cold pressed with a harvest date that’s fresher will be better. European varieties are great but Australia does great olive oils too.
Prepping ahead of time: you can slice the tuna and arrange on a serving platter, then cover and keep refrigerated. You can also prep and store the shallots, olives, and chillies and keep refrigerated separately in airtight containers. Dress the fish just before serving.