Ahi (Yellowfin) Tuna Crudo Recipe

For days where you just don't feel like cooking, raw fish dishes are healthy and simple to make. Without cooking it, the delicate flavor of the fish can shine through, altered only by the dressings that accompany it. Sushi and sashimi aren't the only ways to eat raw fish, either. "Crudo simply means raw in Italian, and you can think of this dish as a sort of dressed-up sashimi (which is different than sushi)," says recipe developer Taylor Murray. "Just because restaurants charge an arm and a leg for these dishes, doesn't mean you can't save money by making them at home."

Some types of crudo are made with citrus juice or a vinaigrette, but a nice, flavorful ponzu sauce and sesame oil can provide the same combination of flavor. Some cucumber adds a crispy texture, along with crunchy toasted sesame seeds. Eat this as a light snack, or make it a meal by serving it with steamed sushi rice and vegetables. 

The first step to making this crudo dish is to gather the ingredients. First, you'll need some sushi-grade yellowfin tuna, one of the only fish you should eat raw. Contact a fishmonger to see if you can get sushi-grade, which is set aside specifically for raw purposes. "Yellowfin, bluefin, and big eye tuna can all be referred to as ahi, which is the Hawaiian name for this fish," says Murray, "though we chose yellowfin for this specific [recipe]." Not choosing sushi-grade fish could cause a whole range of issues, as some kinds of fish can come with parasites and other things that are killed by the cooking process.

Along with the fish, gather a Persian cucumber, ponzu sauce, toasted sesame oil, and toasted sesame seeds. Persian cucumbers are smaller than Hot House and Mexican cucumbers, plus they have a much thinner skin, which makes them great for raw applications. If you can't find ponzu sauce, you can substitute it with a blend of soy sauce and citrus juice. Toasting the seeds releases the roasted, nutty flavor and provides some texture. You can buy white sesame seeds pre-toasted, or get them raw and toast them yourself.

Depending on where you purchased the fish, you may need to do a small amount of trimming. Some cuts of tuna contain the bloodline, which is a noticeably darker strip of meat that runs down the side of the fish. This section can taste unpleasantly fishy and it's best to trim it off. Once the fish is trimmed, cut it into ¼-inch thick slices. "Keeping the fish very cold, or even freezing it for [1 to 2] minutes can make this easier," says Murray. Once cut, arrange the fish on a plate. 

Slice the cucumber very thinly with a mandoline or sharp knife. Tuck the slices in between the slices of fish.

Drizzle the ponzu sauce over the fish, then the sesame oil. Sprinkle with toasted sesame seeds. Serve immediately and trust us, you don't want to have leftovers.