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Light, fresh, and bursting with bright herbs and subtle heat, this ahi tuna crudo is a celebration of nature’s provisions and bold, fresh flavors. Thin slices of sashimi-grade tuna are dressed with olive oil, jalapeño and lime, then finished with fragrant basil, mint and a touch of lava salt for an unforgettable starter or light entree.
Ingredients | Serves 4
- 2 ahi tuna steaks, sliced ¼-inch thick
- 2 tbsp. extra-virgin olive oil
- 8 large basil leaves, thinly sliced
- 8 large mint leaves, thinly sliced
- 1 jalapeño, thinly sliced into rounds, plus 1 inch finely chopped
- 1 lime, zested
- 2 pinches lava salt
To Prepare
Place a serving platter or individual plates in the refrigerator for at least 30 minutes before serving.
Once chilled, fan the sliced tuna across the cold serving dish to maximize surface exposure to the chill. Drizzle evenly with olive oil. Sprinkle the finely chopped jalapeño and the fresh herbs over the top.
Garnish with jalapeño rounds, lime zest and a light dusting of lava salt.
To Serve
Serve immediately while cold, paired with a dry white wine or a crisp Kölsch to balance the heat and citrus.
