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Tuna Crudo ❤️ for ep.16 of my restaurant series. You know I love raw fish, and that I have a lot of salmon crudo recipes, but this tuna version is AMAZING. Sushi grade fish is a non regulated term, meaning there’s no agency enforcing it HOWEVER, I still like buying fish labeled as sushi grade to add an extra layer of safety, since I am eating it raw. 

If you loved this recipe, check out my Spicy Salmon Crudo & Carrots!

Why You’ll Love Tuna Crudo

This crudo is EPIC. Especially with the ginger scallion sauce… TO DIE FOR! This is full of flavor, it’s fresh, spicy, and delicious. The crispy carrots on the top give this recipe some texture and a great touch.

tuna crudo

How To Prepare Tuna Crudo

🥕 First, fry the carrots in olive oil until lightly golden and set over paper towels to remove excess oil.

🍊 Secondly, mix the scallions with the Tamari, mirin, rice vinegar, orange, ginger, sesame oil, Fresno peppers, sesame oil and salsa macha/chili crisp. Let it sit for 15-20 minutes.

🍣 Lastly, strain the sauce onto a plate, arrange the fish nicely, top with the chunky part of the sauce, the carrots, lemon zest, micro cilantro and more salsa macha.

Substitutions and Variations for Tuna Crudo

  1. You can use any fish of your choice, such as salmon or yellowtail instead of tuna.
  2. You can use chili oil or chili crisp instead of salsa macha.
  3. You can use soy sauce instead of Tamari.
  4. You can use your favorite herbs or which ever ones you have on hand.

Always use sushi grade tuna!

Similar Recipes

Common Questions

Where do you get sushi grade tuna?

I get it at Riviera Seafood Club online!

Can I use a different fish?

Yes of course! You can use any fish of your choice, such as salmon or yellowtail instead of tuna.

What miso do you use?

I use Mellow White Miso Paste by Cold Mountain.

Tuna Crudo

By Nadia Aidi
Prep 10 minutes
Cook 15 minutes
Total 25 minutes
Servings: 2
Tuna Crudo ❤️ for ep.16 of my restaurant series. You know I love raw fish, and that I have a lot of salmon crudo recipes, but this tuna version is AMAZING.

Ingredients 

  • 6-8 oz bluefin, sushi grade, got it from @rivieraseafoodclub
  • 1 carrot, cut into very thin matchsticks
  • 1/4 cup tamari, or soy sauce
  • 2 scallions, chopped
  • 1 tbsp salsa macha , or chili crisp
  • 1 fresno chile, thinly sliced
  • 1/2 orange
  • 1 tbsp rice vinegar
  • 2 tbsp mirin
  • 1 tsp white miso
  • 1.5 tsp sesame oil
  • 1 tsp ginger, freshly grated
  • 1 lemon zest
  • Micro cilantro, for topping

Directions 

  • First, fry the carrots in olive oil until lightly golden and set over paper towels to remove excess oil.
  • Secondly, mix the scallions with the Tamari, mirin, rice vinegar, orange, ginger, sesame oil, Fresno peppers, sesame oil and salsa macha/chili crisp. Let it sit for 15-20 minutes.
  • Lastly, strain the sauce onto a plate, arrange the fish nicely, top with the chunky part of the sauce, the carrots, lemon zest, micro cilantro and more salsa macha.

Nutrition

Calories: 636kcal, Carbohydrates: 48g, Protein: 50g, Fat: 30g, Saturated Fat: 5g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 15g, Cholesterol: 65mg, Sodium: 3843mg, Potassium: 1247mg, Fiber: 8g, Sugar: 24g, Vitamin A: 14748IU, Vitamin C: 165mg, Calcium: 128mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, raw
Cuisine: Asian

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