Tuna Crudo Recipe with Citrus and Rose' Wine Vinegar

Tuna Crudo Recipe with Citrus and Rose' Wine Vinegar

An elegant antipasto with grapefruit, orange, lemon, and fennel. Light, fresh, and refined, finished with a drizzle of De Nigris Roseoro vinegar for the ultimate Italian experience.

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Prep Time: 25

Total Time: 25

Course: Appetizer, Main Course

Cuisine: Italian, Mediterranean

Keyword: Crudo, Raw fish, Tuna, Tuna Crudo

Difficulty: Beginner

Servings: pax

Calories: 206kcal

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 Tuna
Slice the tuna into thin sashimi-style slices or small cubes, depending on your presentation preference. Keep chilled.
Segment the Citrus
Using 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 Dressing
In 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 Crudo
On each chilled plate (or a platter), arrange the tuna slices, citrus segments, and a few microgreens or herbs.
Dress and Finish
Spoon 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

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