Tuna Crudo with Caviar

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Dinner

Tuna Crudo with Caviar

Written by: Noreen Wasti

Time: 10 minutes
SERVINGS: 2

Alive Extra Virgin Olive Oil

Versatile, grassy flavor for daily drizzling or drinking

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Noreen Wasti, Brightland Chef in Residence, has shared the surprisingly simple recipe for a special, celebratory dish: Tuna Crudo with Caviar. If you have never dealt with raw fish before, do not worry - Noreen also shared 5 tips for handling raw fish to ease the process.

"I miss restaurants — squeezing into a corner table under that shadowy golden light with a stained paper menu placed in front of you. What I would give to hear 'tonight’s specials' again. I wanted to create a dish that feels special and reminds me of dining out. If there is crudo on the menu, I’m ordering it — it always feels very 'chef-y' and not something I would typically have at home. In actuality, crudo is a very simple dish to prepare, hardly any technique is required beyond handling a sharp knife (even then I think it’s all quite forgiving). No measurements or fuss required."

From Noreen: If you're nervous about dealing with raw fish, just follow these tips:

Ingredients

Instructions

  1. Slice the tuna thinly (about 1/8 - 1/4 inch thick).
  2. On the base of a serving platter, add a pinch of lemon zest, one tablespoon lemon juice, and one tablespoon Alive Extra Virgin Olive Oil.
  3. Add the tuna crudo on top with a drizzle of two tablespoons ALIVE olive oil, a pinch of lemon zest, and a generous pinch of flaky salt.
  4. Add a few dollops of caviar on top of the crudo and garnish with soft herbs, microgreens, edible flowers (if using).
  5. Serve immediately.

Note: Avoid squeezing lemon juice on top of the tuna as the acid can discolor the fish.

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