Tuna Crudo

A vibrant, coastal-inspired starter that feels as fresh as a summer afternoon out East

Serves 4

Ingredients

For the Vinaigrette:

• Juice of 1 orange

• 1 tbsp champagne vinegar

• ⅓ cup high-quality olive oil

• 2 tbsp ponzu

• Salt and black pepper, to taste

For the Crudo:

• ½ lb sushi-grade ahi tuna

• 1 cup Persian cucumber, thinly sliced

• 1 fresh orange, rind and pith removed, sliced into rounds or half-moons

• 1 small jalapeño, very thinly sliced

• Zest of 1 orange, reserved for garnish

• Microgreens, for garnish (optional)

• Flaky sea salt and freshly cracked black pepper, to taste

Instructions

Make the vinaigrette

• In a small bowl, whisk together the orange juice, champagne vinegar, olive oil, and ponzu.

• Season with salt and pepper to taste. Set aside.

Prepare the ingredients

• Place the tuna in the freezer for 10 minutes to firm up for easier slicing.

• Thinly slice the tuna using a sharp knife.

• Slice the cucumber and jalapeño into thin rounds.

• Slice the orange into thin rounds or half-moons, removing any seeds.

Assemble the crudo

• On a serving platter, arrange a base layer of cucumber slices.

• Season lightly with salt and freshly cracked black pepper.

• Lay the sliced tuna evenly over the cucumber.

• Top with the sliced orange.

• Spoon the vinaigrette over the entire dish.

Garnish and serve

• Finish with reserved orange zest, jalapeño slices, microgreens (if using), and a final sprinkle of flaky sea salt.

• Serve immediately for optimal freshness and flavor.