Fresh, vibrant and full of flavour, this tuna crudo from Miriam Al-Noah (@mealswithmim on Instagram and TikTok) is a celebration of simple ingredients done well.
Delicate slices of sashimi-grade tuna are dressed with extra virgin olive oil and white wine vinegar, then finished with toasted pistachios, briny capers, fresh parsley and a bright combination of lemon and orange zest. A little green chilli brings gentle heat, while the pistachios add texture against the buttery softness of the tuna.
Light, zesty and effortlessly dinner-party worthy, tuna crudo is a dish that feels equally at home at a long summer lunch or as a romantic dinner date starter. With minimal preparation and just a handful of fresh ingredients, it comes together in minutes. Serve immediately, allowing the citrus, herbs and capers to complement the delicate flavour of the tuna.
Ingredients
Makes 2–3 servings as a starter
- 2 tbsp pistachios
- 2 tbsp extra virgin olive oil
- A splash of white wine vinegar
- Zest of ½ lemon
- Zest of ½ orange
- 1 tbsp capers, rinsed and drained (not toasted or fried)
- 1 green chilli
- A small handful of fresh parsley
- 1 fillet fresh sashimi-grade tuna, approximately 200–300 g
- Salt and freshly cracked black pepper, to taste
Method
- Prepare the ingredients. Finely slice the green chilli, roughly chop the parsley, and zest the lemon and orange. Rinse and drain the capers.
- Toast the pistachios. Place the pistachios whole in a dry saucepan over medium-low heat. Toast for a few minutes, stirring regularly, until lightly golden and fragrant. Set aside to cool, then roughly chop.
- Make the dressing. In a small bowl, combine the extra virgin olive oil with a splash of white wine vinegar. Season with salt and freshly cracked black pepper.
- Add the toppings. Stir the chopped parsley, capers and toasted pistachios gently through the dressing until combined.
- Slice the tuna. Remove the tuna from the fridge just before serving. Using a sharp knife, slice against the grain into thin, even pieces.
- Assemble the dish. Arrange the sliced tuna across a large serving plate. Spoon the olive oil and vinegar dressing evenly over the top, ensuring the pistachios, capers and parsley are distributed throughout.
- Finish and serve. Scatter over the lemon and orange zest, sliced green chilli and an extra crack of black pepper. Serve immediately while the tuna is fresh and the dressing is bright.
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