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This Salmon Crudo recipe topped with a Spicy Tuna, the scallions, the serrano – this is a bite I find myself reeeally craving. I made this for my 96 year old grandma and I feel like it made her rethink her life choices. She now LOVES raw seafood and takes her steak medium instead of well done 😂❤️. She literally tells everyone about it and requests it often. If that’s not a win, I don’t know what is!
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Why You’ll Love Salmon and Tuna Crudo
This Salmon and Tuna Crudo is everything you crave in a bite! It’s fresh, silky, spicy, tangy and crunchy! If you have never had the pleasure of trying raw salmon you are in for a treat. It is so silky smooth and the salmon taste is very mild compared to cooked salmon. This sauce is the star of the show. The spicy salmon topping add richness and heat. If my grandma loves it, trust me, you will too!
How To Prepare
Prep the Salmon – Pop your salmon in the freezer for 15-20 minutes so your knife glides right through it giving you a gorgeous clean cut.
Crisp the Scallions – Slice your scallion greens into thin matchsticks and let them crisp up in an ice water bath.
Chill the Plate – Pop whatever serving plate you will be using in the fridge. Serving crudo on a cold plate helps to keep your crudo fresher and delicious longer.
Strain the Sauce – Make sure you give your sauce plenty of marinate. Don’t forget to use a strainer so you have a smooth sauce with the bonito flavor but none of the flakes.
Finely Chop the Tuna – You’re going to a mince and not a mash. You still want a little texture in each spicy tuna bite.
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🔥Chef Nadia’s Tip🔥
- Placing the salmon in the freezer for 15-20 minutes will help you slice it easier.
- You can pre-slice the fish and store in a plate covered with plastic wrap. I recommend doing this no more than 2 hours ahead.
Substitutions and Variations
- Substitutions
- You can replace the salmon with sushi grade hamachi or more tuna. You can even mix and match which is always beautiful.
- You can swap out the salsa macha for chili crisps or even truffled chili crisps if you like truffle, just don’t add too much.
- Variations
- Colorful Variation: For a beautiful pop of green in this Salmon Crudo with Spicy Tuna recipe, micro greens go great on top.
The Perfect Pairings
A nice fresh Cucumbertini will pair incredibly well with this Salmon and Tuna Crudo sauce. For your main a crispy Chicken Milanese and Caesar Salad with a side of Syrian Rice is a great option. To finish out your night some caramelized Amaretto Peaches will be light and refreshing.
Salmon and Tuna Crudo: Questions Answered
Locally, I get it at AJ’s. You can also find it at Riviera Seafood Club Online.
Certain parts of it can, but different parts of the recipe have different shelf lives. Wait to assemble it till right beforehand.
The serranos can be sliced and stored in the fridge in an airtight container up to 7 days ahead. The sauce can be made the day before. You can pre-slice the sushi-grade fish and store on a plate covered with plastic wrap, but I recommend doing this no more than 2 hours ahead. Wait until you are ready to serve to make the spicy tuna mixture and to assemble.
Salmon and Tuna Crudo
Equipment
- 3 bowls
Ingredients
Salmon Crudo:
- 6-8 oz salmon, sushi grade
- 2½ tbsp tamari
- 1 tsp yuzu
- 1 Pinch bonito flakes
- ½ tsp ginger, freshly grated
- ½ tsp agave syrup
- 1 squeeze lemon, fresh, to taste
- 2 scallions, green part only
- 1 serrano, thinly sliced
- Salsa macha, salsa macha recipe or chili crisps, to taste,
- 1½ tsp mirin
Spicy Tuna:
- 4-5 oz bluefin, or ahi tuna, sushi grade, finely chopped
- 1 tbsp kewpie mayo
- ½ tsp tamari
- ½ tsp sesame oil
- 1 tbsp sriracha
- 1 lemon, zest only
- 2 tsp black sesame seeds, toasted
Instructions
- In a bowl, mix the tamari, yuzu, mirin, bonito flakes, ginger, agave and lemon. Adjust the lemon to taste. Let it sit for 10-15 minutes.
- While that marinates, make the Spicy Tuna. Chop the tuna pretty finely. In a bowl, and the tuna, mayo, tamari, sesame oil, sriracha, lemon zest and sesame seeds and mix well.
- Chop the scallions into matchsticks and let them rest in a bowl of ice water so they become crisp.
- Slice salmon to desired thickness.
- Arrange the salmon nicely on a cold plate.
- Strain the sauce you made in the beginning around the salmon.
- Top the salmon with the spicy tuna, add the scallions, 1 serrano slice per salmon slice and a nice drizzle of salsa macha. Enjoy!
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
