Rocco DiSpirito’s Tuna Crudo

Rocco DiSpirito’s Tuna Crudo
Contributor
Now Eat This! Italian

Tuna Crudo

These tuna bites are fresh and flavorful. Yellowfin tuna harmonizes with lemon, olive oil, and peppers, making this dish the pinnacle of Italian simplicity.  

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4
Servings
56
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Tablespoon extra-virgin olive oil
  • One 8-ounce loin sushi-grade yellowfin tuna, cut into 1/4-inch, domino-sized slices
  • 2 Tablespoons lemon juice
  • 1/8 Teaspoon grated lemon zest
  • 1 Tablespoon brine from capers or caper berries
  • 1 Tablespoon chopped jarred hot Italian chiles, such as Victoria
  • Salt and freshly ground black pepper, to taste

Directions

Brush the centers of four round appetizer plates with olive oil, then very lightly sprinkle these with salt. Lay the tuna slices over the seasoned olive oil. In a small bowl, combine the lemon juice, lemon zest, caper brine, and chilies. Spoon this mixture evenly over each slice of tuna. Drizzle the top of each plate with the remaining olive oil. Season the tuna with salt and pepper. Let it stand for 2 to 4 minutes, depending on your desired texture, then serve it immediately.

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Nutritional Facts

Total Fat
5g
7%
Sugar
2g
2%
Saturated Fat
4g
17%
Carbohydrate, by difference
4g
3%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
2mg
0%
Folate, total
4µg
1%
Magnesium, Mg
1mg
0%
Phosphorus, P
4mg
1%
Sodium, Na
15mg
1%
Water
10g
0%

Tuna Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Tuna Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Tuna Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.