Crudo, Italy’s take on raw fish, is often thinly sliced and dressed with citrus and olive oil. The key is to prepare food with fine ingredients, so you don’t need to do much else to it. In this case, a fresh, high-quality fish amplified with thinly sliced radishes, a little salt and pepper, citrus, and olive oil yield remarkable results.
READY IN 15 MINUTES
2 (8-oz) sushi-grade tuna loin steaks
1/2 tsp kosher salt
Freshly ground black pepper
5 radishes, thinly sliced
1 shallot, thinly sliced
Grated zest and juice of 1 orange (about 1/4 cup)
Grated zest and juice of 1 lime (about 2 Tbsp)
3 Tbsp extra-virgin olive oil
Note: Please make sure all ingredients are kosher for Passover.
Using a chef’s knife, slice the tuna across the grain into 1/4-inch-thick slices. Season with salt and pepper, then place on a serving platter. Arrange radishes, scatter shallot, and sprinkle the citrus zest on top. In a small bowl, whisk the orange and lime juices and olive oil. Spoon the oil over the tuna and serve immediately.
GOOD TO KNOW
Tuna Crudo should be sliced no more than 1 hour before serving.
Tuna Crudo should be dressed just before serving.
If citrus juice is added too early, the fish will “cook” from the acidity in the
For uniform crudo slices, place the tuna in the freezer for 10 minutes before slicing.
Tuna Crudo can be made with sushi-grade salmon as well.
Excerpted from The Modern Table: Kosher Recipes for Everyday Gatherings by Kim Kushner. Photography by Kate Sears.
Copyright © 2022 by Kim Kushner. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.