Tuna Crudo With Citrus Caper Vinaigrette Recipe

I perfected an Ahi Tuna Crudo with a citrus caper vinaigrette that stands as the perfect appetizer and hides a few clever tricks you’ll want to read about.

I still remember the first time I ate this Tuna Crudo with a citrus caper vinaigrette. The sushi grade ahi tuna is almost shockingly silky, like it melts on your tongue, and the capers add this salty, bright pop that makes you want more.

It’s the perfect appetizer for when you want something light but impressive. I bring it to dinner parties and people always ask what it is, or where I got it, and I just shrug because I want them to taste it first.

On the menu I call it Ahi Tuna Crudo, and yes, people devour it.

Ingredients

• Ahi tuna, lean protein rich in omega 3s, silky clean flavor.
• Capers, tiny briny buds that add salty tang and bright umami.
• Lemon and orange juice bring bright acid, vitamin C, sweet sour lift.
• Extra virgin olive oil gives healthy monounsaturated fats and silky mouthfeel.
• Avocado adds creamy texture, fiber, potassium and heart healthy fats.
• Thin radish slices add peppery crunch, fresh water and crisp contrast.
• Shallot offers mild onion flavor, a touch of sweetness, savory depth.
• Chives and parsley bring grassy brightness, herbal lift and color.

Ingredient Quantities

• 10 to 12 oz sushi grade ahi tuna, very cold
• 3 tbsp capers, rinsed and roughly chopped
• 1 tbsp caper brine (from the jar)
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1 tbsp fresh orange juice (about 1/2 orange)
• 1 tsp lemon zest
• 1 small shallot finely minced
• 1 tsp Dijon mustard
• 1 tsp honey or agave
• 3 tbsp extra virgin olive oil for the vinaigrette
• 1 tbsp extra virgin olive oil for finishing the tuna
• flaky sea salt to taste
• freshly ground black pepper to taste
• pinch red pepper flakes or Aleppo pepper
• 1 medium avocado, sliced (optional)
• 2 to 3 radishes, thinly sliced
• 2 tbsp chopped fresh chives
• 2 tbsp chopped fresh parsley
• handful microgreens or arugula for garnish
• crostini or thin crackers for serving (optional)

How to Make this

1. Put the sushi grade ahi in the freezer for 10 to 15 minutes so it’s extra firm and easier to slice, then pat dry with paper towels so the vinaigrette doesn’t water it down.

2. Rinse the capers, roughly chop 3 tbsp, and reserve 1 tbsp of the brine from the jar for the dressing; a quick rinse mellows them but keep some bite.

3. In a medium bowl whisk together 2 tbsp lemon juice, 1 tbsp orange juice, 1 tsp lemon zest, the 1 tbsp caper brine, 1 tsp Dijon, 1 tsp honey (or agave), the finely minced small shallot, a pinch of red pepper flakes or Aleppo, and a little freshly ground black pepper.

4. Slowly drizzle in 3 tbsp extra virgin olive oil while whisking so the vinaigrette emulsifies; taste and adjust sweetness or acid, you want a bright but balanced bite.

5. Slice the tuna very thin against the grain into bite sized pieces or thin slices, arrange on a chilled platter, then lightly drizzle the 1 tbsp extra virgin olive oil over the fish and season with flaky sea salt and more black pepper.

6. Spoon the citrus caper vinaigrette and the chopped capers over the tuna, but dont douse it; let the fish sit with the dressing for 1 to 2 minutes only, citrus will start to “cook” it if you wait longer.

7. Fan sliced avocado (if using) alongside the tuna and tuck thin radish slices in between for crunch and color.

8. Scatter the 2 tbsp chopped chives and 2 tbsp chopped parsley over everything, then top with a handful of microgreens or arugula for peppery freshness.

9. Finish with another light sprinkle of flaky sea salt, a crack of black pepper, and serve right away with crostini or thin crackers so the tuna stays silky and bright.

Equipment Needed

1. Sharp chef’s knife or sushi knife, for super thin slices of tuna (slice against the grain)
2. Cutting board, big enough to work and chill if you can, keeps fish cold
3. Medium mixing bowl for the vinaigrette and bowl to toss ingredients in
4. Small bowl or jar and a whisk for emulsifying the dressing, or just a fork if you dont have a whisk
5. Measuring spoons and a tablespoon, for juices, caper brine and oils
6. Citrus reamer or juicer to get the lemon and orange juice easily
7. Paper towels, for patting the tuna dry and blotting excess moisture
8. Chilled serving platter plus a spoon for drizzling the vinaigrette and arranging avocado/radishes

FAQ

Tuna Crudo With Citrus Caper Vinaigrette Recipe Substitutions and Variations

• Tuna: If you can’t find sushi‑grade ahi, use sushi‑grade salmon or yellowtail (hamachi), or for a cooked version quickly sear the loin or use a good quality canned tuna, it’ll still be tasty.
• Capers / caper brine: Swap capers for chopped green olives or cornichons for that briny pop, and replace caper brine with a splash of olive brine or white wine vinegar plus a pinch of salt.
• Lemon / orange juice: Use lime juice instead of lemon, and grapefruit or tangerine juice instead of orange, same amounts work fine.
• Avocado: If you want something different try thinly sliced cucumber for crunch, ripe mango for a sweet creaminess, or a dollop of labneh/Greek yogurt for richness.

Pro Tips

1. Keep the tuna ice cold until the last second and use a very sharp knife, slice against the grain. If your blade drags the fish youll end up with ragged pieces, and that kills the silky texture. Wipe the knife between cuts so juices dont smear the next slice.

2. Emulsify the vinaigrette slowly by whisking while you drizzle the oil, taste as you go. Use a splash of caper brine instead of extra salt to lift flavors without over salting. If it tastes too bright add a tiny bit more honey or mustard, not more oil.

3. Dont let the citrus sit on the fish more than a minute or two, it will start to “cook” the edges. Spoon the dressing on gently, dont soak the tuna. Prep avocado slices and toss them lightly in the citrus dressing or cover them tight with plastic so they dont brown before serving.

4. Finish last minute with flaky sea salt and a light drizzle of good olive oil for mouthfeel. Add radishes or crostini right before serving so they stay crisp, and scatter the herbs at the end to keep their fresh color and bite.