Thai Tuna Crudo

This Thai Tuna Crudo with a 6 ingredient Thai green sauce is light, refreshing and the perfect thing for summer. Not only does it come together in minutes, but it’s the perfect thing to impress.

This Thai Tuna Crudo is one of those dishes that feels restaurant-worthy but comes together with just a handful of fresh ingredients. Thinly sliced sushi-grade tuna is topped with a vibrant Thai green sauce made with Thai basil, lime, fish sauce, garlic, jalapeño, and a touch of sugar, creating the perfect balance of bright citrus, fresh herbs, savory umami, and gentle heat that lets the fresh tuna shine.

This light, refreshing appetizer is perfect for warm summer evenings, date nights, or entertaining guests. Every bite is buttery, herbaceous, and packed with bold Thai-inspired flavors, proving that a simple sauce can completely transform high-quality sushi-grade tuna into something truly memorable.

What is the difference between tuna types?

Not all tuna tastes the same, and each species has its own unique qualities. Yellowfin has a clean, mild flavor and firm texture that makes it an excellent choice for carpaccio and sashimi. Bluefin is the richest and most buttery thanks to its higher fat content, while bigeye offers a similar richness with a slightly deeper, meatier flavor. Blackfin, the smallest of the four, is leaner and more delicate with a mild taste, making it a great option when it’s exceptionally fresh.

How to source sushi-grade fish

When making a recipe with lightly seared tuna, buying high-quality fish is key. Look for sushi-grade or sashimi-grade tuna from a reputable fish market or grocery store with a trusted seafood counter, and don’t be afraid to ask when it arrived and whether it’s suitable for serving rare.

If you like this tuna recipe, you’ll love my Tuna Carpaccio and my Tuna Nachos.

• Appetizers

Thai Tuna Crudo

This Thai Tuna Crudo with a 6 ingredient Thai green sauce is light, refreshing and the perfect thing for summer. Not only does it come together in minutes, but it's the perfect thing to impress.

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Ingredients

Serves 4 people

1x2x3x

• ▢ 1 lb sushi-grade tuna filet
• ▢ 1 cup packed thai basil
• ▢ 1 clove of garlic
• ▢ 1 Thai chili, seeded and thinly sliced (alternatively you could use a jalapeño)
• ▢ 2 tbsp fish sauce
• ▢ 2 tsp sugar

Instructions 

• Make the Thai green sauce: Add the Thai basil, lime juice, fish sauce, sugar, garlic, and chili to a food processor, blender or mortar and pestle. Blend until smooth, scraping down the sides as needed. If the sauce is too thick, add 1 to 2 tablespoons of water until it reaches a pourable consistency. Taste and adjust with additional lime juice or fish sauce if needed.
• Slice the tuna: Using a very sharp knife, slice the sushi-grade tuna against the grain into thin, even slices about ¼-inch thick.
• Assemble the tuna: Arrange the tuna slices in a single layer on a chilled serving platter, slightly overlapping them. Spoon or drizzle the Thai green sauce generously over the tuna.
• Finish: Sprinkle with flaky sea salt and garnish with sliced chilis, Thai basil leaves, lime zest, toasted sesame seeds, chili crisp, or microgreens if desired.
• Serve: Serve immediately with toasted baguette slices, crispy wonton chips, or enjoy on its own as a light appetizer.

Video

Notes

Notes:

• Always use sushi-grade tuna from a trusted fish market for crudo.
• Chill both the serving plate and the tuna before assembling for the best texture.
• The Thai green sauce can be made up to 1 day ahead and refrigerated until ready to use.
• Slice the tuna just before serving for the freshest presentation.