If you’ve ever wanted to bring restaurant-style raw fish home without fussing over too many details, this tuna crudo with citrus caper vinaigrette is the one to try. The first time I made this, it was on a hot Sunday when cooking just felt like a chore. I had some sushi-grade tuna in the fridge and oranges I needed to use up. What came together was something so simple yet elegant that I ended up plating it for guests the following weekend.
No cooking involved, just fresh ingredients, good slicing, and a light vinaigrette that brightens everything. It’s the kind of dish that works for lazy dinners, date nights, or when you want to show off without actually doing much.
What Does “Crudo” Mean, Anyway?
“Crudo” is just the Italian word for raw, and it usually refers to thinly sliced raw fish or meat dressed with olive oil, citrus, or vinegar. Think of it as sashimi’s Mediterranean cousin—less about pure fish flavor, more about the balance of acid, oil, and seasoning. What I love about making tuna crudo at home is how adaptable it is. You’re not locked into one style—you can dress it up with herbs, spicy oil, or keep it super clean with just lemon and salt.
Ingredients You’ll Need
Here’s what goes into my favorite tuna crudo. I like to keep it simple and let the fish shine.
- Sushi-grade tuna: I use yellowfin or ahi—whatever looks best at the market. Make sure it’s sashimi-grade. That’s non-negotiable for raw recipes.
- Fresh citrus: Lemon and orange juice + zest give the vinaigrette a sweet-tart balance. You can swap in grapefruit or even yuzu for a different vibe.
- Capers & their brine: I always use both. The brine brings a salty tang and the capers add pops of briny bites that cut through the richness of the tuna.
- Good olive oil: This is where the crudo gets its smooth, glossy finish. Use a fresh, fruity extra virgin oil.
- Salt & pepper: I go with flakey salt and freshly cracked black pepper. They wake everything up.
- Optional toppings: Sliced Persian cucumber, toasted sesame seeds, thin radishes, chili flakes, scallions, or crispy shallots. It’s your canvas—use what you love or what’s in your fridge.
Extra idea: I sometimes throw in a drizzle of ponzu or sesame oil if I’m leaning more Asian than Mediterranean that day.
Step-by-Step: How I Make This at Home
1. Whisk the Vinaigrette
In a small bowl, I mix the olive oil, fresh lemon and orange juice, both zests, caper brine, and capers. A quick whisk and a little taste test—sometimes I add an extra splash of lemon if I want it brighter. Pop it in the fridge while you prep the tuna.
2. Slice the Tuna
Use your sharpest knife. That’s the trick to clean, thin slices that melt in your mouth. I lay the tuna on a chilled plate to keep it cold while I work. Thin, even slices are ideal, but honestly, don’t stress if they’re not perfect—this isn’t a restaurant kitchen.
3. Plate It Beautifully
Lay the tuna slices on a serving dish, slightly overlapping. I’ll usually tuck a thin cucumber slice under each piece—it adds crunch and keeps things fresh. Then drizzle the vinaigrette right over the top. You could also spoon some vinaigrette on the plate first and lay the tuna over it if you want that restaurant-style presentation.
4. Final Touches
Right before serving, I sprinkle on flakey salt, black pepper, toasted sesame seeds, and any other toppings I’m feeling. If I’ve made rice paper crisps (more on that below), I plate them on the side for scooping.
That Extra Crunch: Rice Paper Crisps
Okay, these are fun—and surprisingly easy. Just cut rice paper sheets into bite-sized pieces, heat some neutral oil (like vegetable or canola), and fry for a few seconds. They puff up like magic. Drain on paper towels and serve next to the tuna. They’re light, crispy, and perfect for scooping up bites of crudo. A total crowd-pleaser.
Kitchen Notes & Tips
Can You Prep This in Advance?
Sort of. I’ll often prep the vinaigrette a few hours ahead and keep it in the fridge. I’ve also sliced the tuna and stored it in an airtight container with a piece of parchment to keep it from drying out. Just don’t dress the tuna until the very last minute—raw fish and acid don’t mix well over time unless you’re making ceviche.
Ingredient Swaps I’ve Tried
- No oranges? Use grapefruit or a splash of rice vinegar instead.
- No capers? Chopped green olives or pickled shallots bring a similar zing.
- Want heat? Add a few paper-thin slices of jalapeño or a pinch of chili oil.
Serving Ideas
- Appetizer board: I often serve this alongside other light starters like olives, marinated artichokes, or a glass of chilled white wine.
- Light dinner: Add some avocado slices and serve with cold soba noodles or a fresh green salad.
- Party platter: You can double or triple the recipe, plate it on a big chilled tray, and let guests serve themselves.
This dish always gets compliments, especially from friends who love sushi but don’t expect it at a casual dinner.
How to Store Leftovers (If Any!)
Honestly, this is one of those dishes best eaten fresh. Raw tuna just doesn’t keep well once it’s been sliced and dressed. But if you do have a little vinaigrette left over, save it in the fridge and use it on grilled veggies, steamed shrimp, or even over rice bowls the next day. It’s too good to waste.
Tuna Crudo with Citrus Caper Vinaigrette
Light, zesty, and packed with bright flavor—this tuna crudo is one of my go-to appetizers when I want something impressive but effortless. It’s all about fresh sushi-grade tuna, a citrusy punch, and just the right salty bite from capers. Perfect for a dinner party starter or a sunny weekend snack.
Ingredients
- 1 lb sushi-grade ahi tuna
- 1 Persian cucumber, very thinly sliced
- Zest of ½ lemon and ½ orange
- Juice of 1 small lemon
- Juice of 1 small orange
- 2 tablespoons caper brine (from the jar)
- 1–2 tablespoons whole capers
- ¼ cup extra virgin olive oil
- Flaky sea salt, freshly cracked black pepper
- Toasted sesame seeds, for garnish
- Optional: rice paper crisps for serving
Instructions
- Start by whisking up the vinaigrette: combine olive oil, lemon juice, orange juice, both citrus zests, caper brine, and capers in a small bowl. Season with a little salt and pepper to taste, then set aside to let those flavors meld.
- Using a sharp knife, slice the tuna as thinly as possible—almost see-through. Lay the slices gently on a platter, overlapping slightly like delicate petals.
- Top each slice of tuna with a paper-thin cucumber round. Spoon over the citrus caper vinaigrette, making sure to get a bit on every bite. You can also spread a layer of vinaigrette on the plate before arranging the tuna for a different presentation.
- Right before serving, sprinkle on flaky salt, sesame seeds, and cracked black pepper. A touch more zest on top brings it all together. Serve it as is, or add some crispy fried rice paper "chips" on the side for scooping.
Notes
- To make rice paper crisps: cut rice paper sheets into triangles or strips, then quickly fry them in neutral oil until puffed and crisp. Drain on paper towels and serve alongside your crudo for a fun twist.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 497Total Fat 30gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 24gCholesterol 19mgSodium 1228mgCarbohydrates 47gFiber 6gSugar 16gProtein 14g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
FAQs
Can I use frozen tuna?
Yes, but only if it’s labeled sashimi-grade and properly thawed in the fridge. I always pat it dry before slicing.
What’s the difference between crudo and sashimi?
Sashimi is usually served plain—just fish. Crudo adds an olive oil or citrus dressing, often with herbs or briny elements like capers.
How do I know my tuna is safe to eat raw?
Buy from a trusted fishmonger and ask if it’s sashimi- or sushi-grade. If they hesitate, skip it.
Can I use other types of fish?
Definitely. Salmon, hamachi, or even scallops work beautifully here. Just make sure they’re super fresh and sashimi-grade.
Try Other Tuna Recipes:
