Tuna Crudo Recipes

TUNA CEVICHE OR TARTARE WITH AVOCADO

Tuna Ceviche or Tartare With Avocado image

Here are two versions of tuna tartare, one of them a classic ceviche. Be sure not to marinate the tuna in the lime juice for too long or the meat will turn grey.

Provided by Martha Rose Shulman

Categories appetizer

Time 30m

Yield Serves four to six

Number Of Ingredients 12

Ingredients

1 pound albacore or yellowfin tuna, cut in 1/2 inch dice
1/2 small red onion, cut in small dice
1 garlic clove, minced
1 to 2 serrano or jalapeño chiles, to taste, seeded and minced
1 tablespoon capers, rinsed and drained
1 ripe medium avocado, cut in small dice
Salt, preferably kosher salt
freshly ground pepper to taste
1/3 cup fresh lime juice
1/4 cup extra virgin olive oil
1/4 to 1/2 cup chopped cilantro to taste
Leaf lettuce, baby spinach or arugula, or radicchio leaves for serving

Steps:

Prepare the tuna and refrigerate while you prepare the remaining ingredients.
Place the onion in a small bowl, and cover with cold water. Let sit five minutes, then drain, rinse and dry on paper towels.
In a medium bowl, combine the onion, garlic, chile, capers, avocado, salt, pepper and 2 tablespoons of the lime juice. Toss together gently. Add the tuna to the bowl.
Stir together the remaining lime juice and the olive oil. Pour over the tuna, and toss the mixture together. Season to taste with salt and pepper. Cover and refrigerate for 15 minutes, stirring gently from time to time.
Just before serving, add the cilantro and toss together. Taste and adjust seasonings. Line plates with salad greens, spoon the ceviche on top, and serve.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 335 milligrams, Sugar 1 gram, TransFat 0 grams

BASIC CRUDO

Basic Crudo image

Provided by Jonathan Reynolds

Categories weekday, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 pound black sea bass fillet (or other suitable raw fish -- wild salmon, fluke, bream, tuna, bluefish, Spanish mackerel, cod, striped bass or any other fish in season), skinned
Juice of 1/2 lime or lemon
Sprinkles of Hawaiian black lava or French
coarse sea salt
2 turns fresh black pepper
2 ounces toasted pine nuts, minced scallion, snipped chives, sliced asparagus, arugula or sorrel or any herb in season
4 teaspoons extra-virgin cold-pressed olive oil

Steps:

Slice the fillet into 1/4-inch slices, against the grain, and arrange in a loose fan shape on 4 chilled plates.
Spoon the citrus juice over the fish, then sprinkle with a small amount of sea salt and the pepper.
Top each serving with 1/4 of the pine nuts and a teaspoon of the olive oil and serve immediately.

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