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This spicy tuna crudo recipe features bluefin tuna and a shoyu ponzu sauce. The asian tuna crudo uses tamari, white miso, and fresh orange for the base. Salsa macha and ginger add heat to this crudo recipe. This tuna crudo sauce is topped with crispy fried carrots and micro cilantro that finish off this savory and gorgeous appetizer.
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About the Taste
When you take a bite, the first thing you notice is the texture. The bluefin tuna is incredibly cold, buttery. The shoyu ponzu is the perfect balance of salty, savory with the tamari and white miso with the citrusy brightness from the fresh orange and lemon zest. The salsa macha is my little spin on it and it brings a smoky, lingering heat. To finish it off the fried carrots bring in that crunch and the entire thing is addictive.
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What is Ponzu Sauce?
Ponzu is a citrus-based sauce that is a staple in Japanese cooking. It is bright, thin, and very acidic. Traditionally, it is made by simmering mirin, rice vinegar, bonito flakes, and seaweed before adding fresh citrus like yuzu or sudachi.
The dark, savory sauce most people recognize is ponzu shoyu, which is the citrus base mixed with soy sauce. It balances salty and tart notes. For this crudo, we use tamari and white miso to give the sauce a savory weight that anchors the fresh orange and lemon. It is a clean, sharp way to cut through the richness of the bluefin tuna.
Ingredient Swaps
- Bluefin tuna: High-quality yellowfin or bigeye tuna is a direct alternative. Make sure your fish is labeled sushi grade and sourced from a reputable fishmonger.
- Tamari: Traditional soy sauce is a direct substitute if you do not require the dish to be gluten-free. The salt profile is similar, but tamari has a deeper umami.
- Salsa Macha: Any high-quality chili crisp provides the necessary smoky, oily heat.
- Fresno chile: Red jalapeños are the closest match for heat and color. Standard green jalapeños work for texture.
- White Miso: Yellow miso is a reliable swap that maintains the salty-sweet balance. Avoid red miso because the fermented flavor is too intense for raw fish.
- Micro Cilantro: Finely minced regular cilantro or chopped chives provide a similar fresh, herbaceous finish. These are easily found at local grocery stores.
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Similar Recipes
- Salmon Crudo with Yuzu Soy & Spicy Mayo: Chive-crusted salmon on top of a yuzu soy dressing with a dollop of wasabi-spiced mayo. Crispy shallots are the perfect topping for this seafood starter.
- Salmon Crudo: This vibrant green plate features a blended cilantro and coconut milk sauce that anchors the fresh fish. Fried leek matchsticks and a smoky chili oil drizzle bring a savory finish to the dish.
- Truffled Salmon & Hamachi Crudo: Earthy black truffle oil and a citrus-miso marinade deepen the flavor of these alternating slices of hamachi and salmon. Puffed quinoa adds a toasted, airy crunch that pairs beautifully with this fish.
The Perfect Pairings
Cucumbertini: This is a bright and fresh cocktail that would pair perfectly with this chive-crusted salmon crudo.
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: The peppery arugula mixed with the honey dijon dressing and fennel is just what this menu needs
Passion Fruit Panna Cotta: This is a light and silky dessert that would end the night on a great note.
Spicy Tuna Crudo FAQ
Not exactly. Sashimi is just the raw fish served on its own with maybe a little soy and wasabi. This Spicy Tuna Crudo is a fully composed dish. It is dressed with a shoyu ponzu and specific toppings to build layers of texture and smoky heat.
You absolutely need to stick to sushi-grade or sashimi-grade fish for this. If your store has a high-quality frozen option labeled specifically for raw consumption, that works. Just make sure it is thawed safely in the fridge before you start slicing so the texture stays buttery.
Is this recipe gluten-free? As long as you use tamari instead of traditional soy sauce, it is a gluten-free dish. Just double check the label on your salsa macha or chili crisp to be safe, but the rest of the ingredients are naturally gluten-free.
Nadia’s Tips
- ALWAYS get sushi-grade salmon. 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.
- For Clean Tuna Slices: Place your tuna in the freezer for 15-20 minutes before you start slicing. You are not trying to freeze it solid, you just want the fish firm enough to hold its shape under the blade. This is the secret to getting those uniform, clean slices without the fish sliding around on your cutting board.
Spicy Tuna Crudo with Shoyu Ponzu Sauce
Equipment
- Small skillet
- paper towels
- Mixing bowl
- whisk
- strainer
- serving plate
Ingredients
- 1 carrot, cut into very thin matchsticks
- olive oil, to cover the carrots
- 2 scallions, chopped
- 1/4 cup tamari, or soy sauce
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 1/2 orange, juiced
- 1 tsp ginger, freshly grated
- 1.5 tsp sesame oil
- 1 fresno chile, thinly sliced
- 1 tbsp salsa macha, plus more for garnish
- 1 tsp white miso
- 6-8 oz bluefin tuna, sushi grade, sliced
- 1 lemon, zested
- micro cilantro, for topping
Instructions
- Fry the Carrots: Heat olive oil in a small skillet over medium heat. Fry carrot matchsticks until lightly golden. Transfer to a paper towel-lined plate to drain excess oil.olive oil, 1 carrot
- Mix the Sauce: Whisk scallions, tamari, mirin, rice vinegar, orange juice, ginger, sesame oil, Fresno chile, salsa macha, and white miso in a bowl. Let sit for 15 to 20 minutes to meld flavors.2 scallions, 1/4 cup tamari, 2 tbsp mirin, 1 tbsp rice vinegar, 1/2 orange, 1 tsp ginger, 1.5 tsp sesame oil, 1 fresno chile, 1 tbsp salsa macha, 1 tsp white miso
- Assemble the Dish: Strain the liquid portion of the sauce onto a serving plate. Arrange sliced bluefin tuna over the liquid. Top the fish with the strained chunky solids from the sauce, fried carrots, lemon zest, micro cilantro, and additional salsa macha.6-8 oz bluefin tuna, 1 lemon, micro cilantro
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What salsa macha do you use? Do you make your own or do you have a favorite brand?
I usually make my own and if I don’t I use Momofuku Chili Crunch. You can buy it at Whole Foods. I just linked it in my commonly asked questions for you. Enjoy!