Tuna Crudo
- 1 lb. sashimi grade tuna, we used bigeye but any type of high grade tuna will work
- Juice of 1 small lemon
- 1 T extra virgin olive oil for the vinaigrette
- Good quality extra virgin oil to drizzle
- Coarse sea salt
- Coarse ground pepper
- 1 loose T long lemon zest
- 1/4 cup kale micro greens (other micro greens or chiffonade of basil would work) for garnish
With a very sharp kitchen knife, slice tuna into pieces approximately 1×3 inches.
Shake up the lemon juice and the 1 T olive oil for the vinaigrette and splash on the serving plate (we put no vinaigrette on top so the fish won’t discolor from the citric acid). Next arrange tuna slices in a row on top of the vinaigrette. Lightly drizzle olive oil over tuna then sprinkle with the coarse sea salt and pepper. Top it off with the micro greens and lemon zest garnish in the center and voilà!
