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I will NEVER tire of crudos – and by now, you know that! And hopefully you love them too! This sesame-crusted tuna crudo recipe with white soy ponzu hits the spot for me yet again. It’s light, elegant, and full of flavor.
Why You’ll Love this Tuna Crudo Recipe
It all starts with the sauce…. that white soy ginger ponzu deliciousness. Silky, bright, and perfectly balanced, with a subtle warmth from the ginger and garlic. The white soy is softer than regular soy with a hint of sweetness that ties everything together. Then comes the star – lightly cured sesame-crusted tuna, delicate and rich. Each bite is finished with Japanese mayo, crispy carrots, jalapeño and fresh chives – perfect for either a main or stunning appetizer!
Table of Contents
- Why You’ll Love this Tuna Crudo Recipe
- Prep Your Tuna Crudo Ingredients
- Cure The Tuna | 30 Minutes Ahead
- White Soy Ginger Ponzu | Mix and Strain
- Crispy Carrots | Slice and Fry
- Sesame Crust | Brush and Dip
- Toppings | Measure with your heart ♥️
- Chef Nadia’s Tips
- Substitutions and Variations
- The Perfect Pairings
- White Soy Ponzu Tuna Crudo: Questions Answered
- Tuna Crudo Recipe – Sesame Crusted with White Soy Ponzu
Prep Your Tuna Crudo Ingredients
Cure The Tuna | 30 Minutes Ahead
Prep-Like-A-Pro Tip: This step is optional, but totally worth the extra 15 to 30 minutes!
- Bluefin Tuna: 6-8 oz, sushi-grade
- Kosher Salt: 2 tbsp and Cane Sugar: 1 tbsp mixed and sprinkled all over
White Soy Ginger Ponzu | Mix and Strain
This ponzu balances sweetness, salt and umami to make the perfect tuna crudo sauce.
Prep-Like-A-Pro Tip: Don’t forget to use a fine mesh strainer for that silky finish.
- White Soy Sauce: ¼ cup
- Mirin: 1½ tbsp
- Rice Vinegar: 2 tbsp
- Agave Syrup: 1 tsp
- Bonito Flakes: 1 tsp
- Ginger: ½ tsp freshly grated
- Garlic: ¼ tsp freshly grated
Crispy Carrots | Slice and Fry
If you have never tried fried carrots as a garnish, you’re in for a treat!
- Carrot: 1 small, sliced thin on a mandolin and then cut into matchsticks
- Oil: for frying
Sesame Crust | Brush and Dip
That nutty goodness!
- Mix Honey: 1 tsp and White Soy Sauce: 1 tsp
- Mix Black Sesame Seeds: 2½ tbsp and Toasted Sesame Seeds:2½ tbsp
Toppings | Measure with your heart ♥️
Prep-Like-A-Pro Tip: Slice your tuna while still cold for those sashimi-style cuts that make this crudo so beautiful!
- Japanese Mayo
- Jalapeño: 1, thinly sliced
- Chives: chopped
- Salsa Macha or chili oil
Chef Nadia’s Tips
- Doing a quick light cure on the tuna makes it taste so much better! You can skip this step if you’re short on time but it’s worth the extra 15 minutes!
- ALWAYS get sushi-grade tuna – If you can’t find it near you, you can always find it at places like Catalina Offshore Products, Yama Seafood or Riviera Seafood Club.
Substitutions and Variations
Ingredient Swaps
- Bluefin Tuna → This tuna crudo recipe also works with well hamachi or salmon also.
- White Soy Ponzu → You can make this just regular soy ponzu if you can’t find white soy or if you want to skip the slightly sweet and have a more powerful soy taste.
- Carrots → Instead of slicing these yourself, you can just buy shredded carrots. They won’t be as uniform but they’ll work.
Flavor Twists – Similar Crudo Recipes
- Spicy Orange Salmon Crudo | Lightly cured rolled in a nutty sesame coating set on top of a spicy orange sauce and topped with Sesame Nori Mayo.
- Sesame Crusted Salmon Crudo | Silky salmon with a perfectly balanced sauce that is slightly sweet with a pop of acidity. Topped with crispy shallots for that needed crunch.
- Hamachi Crudo | Silky hamachi slices in a truffled yuzu sauce and topped with crunchy leeks.
The Perfect Pairings
Cucumbertini: This sesame-crusted tuna crudo pairs beautifully with fresh a cucumbertini.
Crispy Chicken Thighs in a Sake Butter Sauce: Another Japanese-inspired recipe, these crispy chicken thighs would be a great follow up to this appetizer.
Arugula Fennel Salad: Because every dish needs a fresh salad, and this is my go-to! It’s super easy and so delicious.
Passion Fruit Panna Cotta: This is a light and silky dessert that would end the night on a great note.
White Soy Ponzu Tuna Crudo: Questions Answered
Here are a few quick answers about making and storing this tuna crudo with white soy ponzu recipe.
Yes! The white soy ginger ponzu can be made up to two days ahead, it actually gets better after resting and allowing all those delicious flavors to meld! Then strain it and keep it refrigerated in an airtight container.
Crudo is best served fresh, but if you want to prep ahead, you can make the white soy ponzu, crisp up your carrots (although you will need to re-crisp them in a dry pan before serving, and prep your toppings. Wait to cure your salmon, slice and assemble the crudo until right before serving.
White soy sauce, or shiro shoyu, is lighter in color and flavor than regular soy sauce – It has a delicate, slightly sweet sweet taste with a clean finish. It’s perfect for dishes that you want that soy taste but you don’t want it to overpower the other ingredients.
Tuna Crudo Recipe – Sesame Crusted with White Soy Ponzu
Equipment
- wire rack and baking sheet
- vegetable peeler
- 2 small bowl
- pan
- spider strainer, or slotted spoon
- silicone brush
- fine mesh strainer
- serving plate
Ingredients
Crudo
- 6-8 oz bluefin tuna, sushi-grade
- 2 tbsp kosher salt
- 1 tbsp cane sugar
White Soy Ginger Ponzu
- ¼ cup white soy sauce
- 1½ tbsp mirin
- 2 tbsp rice vinegar
- ½ tsp ginger, freshly grated
- ¼ tsp garlic, freshly grated
- 1 tsp agave syrup
- 1 tsp bonito flakes
Crispy Carrots
- 1 small carrot
- oil, for frying
Sesame Crust
- 1 tsp white soy sauce
- 1 tsp honey
- 2½ tbsp black sesame seeds
- 2½ tbsp toasted sesame seeds
Toppings to taste
- Japanese mayo
- 1 jalapeño, sliced
- chives, chopped
- salsa macha, or chili oil
Instructions
- Cure the Salmon: Mix your salt and sugar. Place your tuna on a wire rack set over a baking sheet and sprinkle the mixture over both sides. Refrigerate for 15-30 minutes to cure. When done, rinse and dry well.
- Prepare the Components:• White Soy Ginger Ponzu: In a bowl, whisk together the white soy sauce, mirin, rice vinegar, ginger, garlic, agave and bonito. Set it aside.• Crispy Carrots: Peel the carrots, the slice very thin on a mandolin and then cut into matchsticks. Heat oil in a small pan and fry until golden. Remove with a spider ladle and let rest on a paper towel.• Sesame Crust: Stir together the soy sauce and honey, then brush it onto the tuna. On a plate, combine the sesame seeds and coat the tuna evenly on both sides.
- Assemble: Slice the tuna into ½-inch pieces. Strain the white soy ginger ponzu onto your serving plate and arrange the tuna on top. Add a dollop of Japanese mayo and a jalapeño slice on top of each piece. Top with the crispy carrots, chives and a drizzle of chili oil. And that is it!
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
