Tuna Crudo

This 5 ingredient Tuna Crudo is light, fresh and the best way to prepare fresh sushi-grade tuna. Comes together in 5 minutes!

This Italian-inspired Tuna Crudo is extra special because the tuna came straight from the sea to our table—my husband is a captain, and we caught it ourselves. I used the tuna belly, my absolute favorite part of the fish, because it’s a little fattier and practically melts in your mouth. That buttery texture pairs beautifully with the bright, briny, and nutty toppings, creating a dish that feels both elegant and deeply personal.

The crudo is dressed simply with fresh lemon juice and zest, a drizzle of good olive oil, salty capers, and a sprinkle of crushed pistachios for a bit of crunch. It’s proof that when your fish is fresh, you don’t need much to make it shine. While I love using the belly, this recipe works with any cut of tuna—just make sure it’s as fresh as possible for that pure, delicate flavor.

If you like this fresh tuna recipe, you’ll love my Spicy Tuna Burger, Tuna Avocado Crispy Rice, and Tuna Tacos with a Spicy Wasabi Crema.

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Tuna Crudo

This 5 ingredient Tuna Crudo is light, fresh and the best way to prepare fresh sushi-grade tuna. Comes together in 5 minutes!

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Ingredients

• ▢ 8 oz fresh tuna
• ▢ 2 tsp capers
• ▢ 1 lemon zest and about 1/2 the juice
• ▢ 1/4 cup pistachios
• ▢ Drizzle of olive oil
• ▢ Sea salt
• ▢ Pepper
• ▢ 3 Persian cucumbers

Instructions 

• Thinly slice fresh tuna and cucumbers. Arrange cucumbers nicely on a plate, and season with salt and pepper.
• Place tuna slices neatly on top. Drizzle with olive oil, capers, crushed pistachios, lemon zest and a few squeezes of juice. Finish with flaky salt and pepper. Enjoy!

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