This Tuna Crudo recipe is featuring Citarella New York and De Nigris Balsamic Vinegar brand. Italian Kitchen Confessions has been the winner of Balsamic Vinegar week context. I am featuring their products, recipe and opinions are mine.
In this Tuna Crudo with Aged Rosé Vinegar, slices of buttery, sashimi-grade tuna are gently dressed with the floral acidity of De Nigris aged rosé vinegar, a touch of fruity olive oil, and a trio of citrus: grapefruit, orange, and lemon. Each adds its own brightness—bitter, sweet, and sharp—layering freshness without overpowering the fish.
Shaved fennel lends a clean, herbal crunch, while fresh herbs and a hint of zest tie it all together. The result is light and elegant, a dish that feels as refreshing as a coastal breeze.
It’s the kind of antipasto that speaks softly but leaves a lasting impression—perfect for a summer table, a festive aperitivo, or any moment worth slowing down for.
WHAT IS TUNA CRUDO?
Tuna crudo is actually an Italian dish, mainly served as an appetizer or amuse bouche. Think about Tuna Crudo as the Italian version of sashimi. Although the recipe is quite simple, the ingredients need to be super fresh, and of high-quality.
There’s something quietly luxurious about Italian crudo—a preparation that lets the beauty of raw fish shine with nothing but subtle, thoughtful seasoning. No heat, no heavy sauces—just a few pure, vibrant elements working in harmony.
A FEW NOTES ON INGREDIENTS QUALITY AND WHY IT MATTERS
In the following paragraphs you will find a few notes on the key ingredients, everything else is in the recipe card.
Tuna:
- Tuna is the star: You can’t mask mediocre fish in crudo—choose sushi-grade, sashimi-quality tuna, preferably wild-caught or sustainably farmed. The freshness, color, and texture must be impeccable.
- My tips to identify quality tuna:
- Bright, deep red flesh (not dull or brown)
- Clean ocean scent
- Firm texture with no mushiness
Rose’Wine vinegar
- Finishing your tuna crudo plate with a touch of rose’ vinegar add a refined and unexpected touch that immediately elevate the dish. When choosing a vinegar for your tuna crudo recipe, De Nigris offers a trusted and flavorful option. For this recipe I chose to use De Nigris Excellence Line – Roseoro Sweet Red Wine Vinegar. Roséoro is ideal for pairing with gourmet salads, fish tartare, fresh seafood, or used as a marinade.
- Crafted from the finest Ancellotta grapes, Roséoro Sweet Rose Wine Vinegar boasts a delicate, fresh, and floral profile. The vinegar undergoes slow cooking and careful aging in oak barrels, which enhances its rich flavor.Why we love it: Roséoro’s distinctive floral notes evoke the beauty and freshness of a spring bouquet. Its floral notes, light sweetness, and acidity lifts the tuna without overpowering it. Rosé vinegar softens and perfumes—it marries beautifully with raw seafood, especially when balanced with fruity olive oil and citrus zest.
Citrus fruits
- Use a dual citrus approach: zest for perfume and segmented fruit for texture and sweetness. Grapefruit and orange add brightness and color without the sharpness of lime.
- When in season use blood orange for deeper hue and flavor.
INGREDIENTS SUBSTITUTIONS
Tuna crudo is very versatile and you can easily create a different dish every time by playing with these easy substitutions.
Tuna → sea bream, amberjack, or wild salmon.
Rosé vinegar → white balsamic or a mild white wine vinegar.
Fennel → celery or cucumber for crunch.
Citrus → yuzu or mandarin.
MY BEST TIPS FOR TUNA CRUDO PREP
- How to Slice Fresh Tuna
- Use a long, sharp knife (sashimi-style).
- Cut against the grain into thin slices or small cubes, depending on your plating style.
- Keep everything cold
- Chill your cutting board and bowl.
- Chill also your serving plate for the best taste experience.
- How to Flavor Crudo
- Always season just before serving: salt, vinegar, oil, zest, herbs.
- Let sit only 5–10 minutes to marinate without “cooking” the fish.
- Best Toppings
- Fennel fronds, microgreens, edible flowers for crunch
- Citrus pearls, pomegranate seeds, or thin citrus rounds for extra tanginess.
- Pink pepper or Maldon salt for texture
Ingredients
- 10 oz tuna sushi grade
- 1 unit orange peeled and segmented
- 1 unit grapefruit peeled and segmented
- 1 unit lemon zested and juiced
- 2 tbsp Roseoro wine vinegar De Nigris
- 3 tbsp olive oil Extra Virgin
- 1 tsp sea salt flaky
- 1 tsp black pepper ground
- 2 oz microgreeens
- 2 oz edible flowers
- 2 oz fennel thinly sliced
- 2 tsp fennel fronds to garnish
Instructions
- Prepare the TunaSlice the tuna into thin sashimi-style slices or small cubes, depending on your presentation preference. Keep chilled.
- Segment the CitrusUsing a sharp knife, peel the orange and grapefruit, removing all white pith. Carefully segment each fruit and set aside. Collect any juice in a bowl.
- Make the DressingIn a small bowl, whisk together 2 tablespoons De Nigris Aged Rosé Vinegar, 3 tablespoons extra virgin olive oil, 1 tablespoon lemon juice, zest of half a lemon, salt and pepper to taste
- Assemble the CrudoOn each chilled plate (or a platter), arrange the tuna slices, citrus segments, and a few microgreens or herbs.
- Dress and FinishSpoon the citrus-vinegar dressing evenly over the tuna. Let it sit for 5–10 minutes to lightly marinate. Garnish with fresh herbs, lemon zest, and edible flowers, if using.
Nutrition
FAQ
What is crudo made of?
Crudo is made of raw, ultra-fresh seafood sliced thin and dressed simply with olive oil, citrus, vinegar, salt, and herbs.
What’s the difference between crudo and ceviche?
Ceviche is marinated for minutes to hours in citrus, which denatures the fish like cooking. Crudo is seasoned just before serving and retains its raw, silky texture.
What’s the difference between crudo and carpaccio?
- Though similar, carpaccio is traditionally:
- Sliced ultra-thin (almost translucent)
- Often flattened between parchment or with a malle
- Typically served in a single layer on a plate
- Crudo, on the other hand:
- May be sliced or diced, but not pounded
- Can be plated in small mounds or layered
- Uses more varied seasonings like vinegar, citrus, and herbs
To summarize: Crudo is more flexible and Mediterranean in style, while carpaccio is often more formal in presentation and technique.
Is tuna crudo healthy?
Yes! It’s high in lean protein, omega-3s, and contains no added sugars or processed ingredients—just clean, nourishing elements.
Can anyone eat tuna crudo?
Only those comfortable eating raw fish. Pregnant individuals, children, or those with compromised immunity should avoid raw seafood unless approved by a doctor. There is an interesting article on how to eat safely raw fishat home by the Serious Eats that includes lots of tips and recommendations on this topic.
HOW TO SERVE TUNA CRUDO
Tuna crudo is an appetizer that can be presented in different ways, depending on the occasion and theme of your table.
As Antipasto platter with crostini, olives, and Italian white wine for a more casual informal settings.
Verrine-style in small glasses for aperitivo hour, great idea for a gathering with friends or a patio summer dinner.
Gourmet starter shaped with a ring mold and garnished artistically for a refined presentation, ideal for a date, or more formal dinner.
TUNA CRUDO STORAGE TIPS
Storing raw fish requires attentive safetly measure, to avoid your tuna crudo to be contaminated by germs and parassites.
Prep components ahead, store them in the refrigerator but assemble crudo just before serving.
Store leftovers no longer than 12 hours in the refrigrator.
Never freeze raw crudo—it ruins texture.
WHICH WINE TO PAIR WITH TUNA CRUDO?
Definitely Tuna calls for white or Rose’ wine, and with this Italian dish you can never go wrong by pairing it with an Italian wine!
I recommend:
Etna Bianco – elegant and mineral, it will clean your palate after each sip and you will savour the Tuna Crudo in its entire glory.
Vermentino – crisp and aromatic, will enhance the citrusy notes of the dish.
Italian Rosato – soft and fruity to match the vinegar and citrus
AVOID: wines with too much oak or sweetness.
MORE ITALIAN RECIPES FOR YOU
If you want to bring more tuna on your table look no futther than these Italian recipes, using fresh tuna.
TONNO AGGHIOTTA is a classic Sicilian dish where the tuna is cooked with tomatoes, olives and capers, for a dish that has lots of umami and toppeed with crunchy pine nuts.
ZUCCHINI &YELLOW SQUASH SPAGHETTI WITH TUNA: a great summer dihs, light and healthy that makes a complete meal and bring all seasonal ingredients to your table.
WASABI PESTO SPAGHETTI WITH SEARED TUNA: for a Japanese Italian fusion dish where wasabi pesto pasta is topped with torched tuna.
If instead you love the combination of citrus with fennel, find here more recipes where these ingredients are shining.
SMOKED SALMON FENNEL MANDARIN SALAD: a light appetizer, great to serve when mandarin are in season.
ROASTED CHICKEN THIGHS WITH FENNEL AND BLOOD ORANGE: a great combination, served over farro will be a perfect dish for the fall.
COLORFUL ORANGE, FENNEL and BEET SALAD: a nice side, can be also presented as appetizer. Ideal for vegan.
I hope you liked this Tuna Crudo recipe! If you try this recipe and you liked it, please leave a star review below! I would be very appreciative of your comments! Make sure to tag me on Instagram @Italian_kitchen_confessions I hope you loved it! To get more ideas follow me on Pinterest.
