Tony Rosenfeld learned how to make crudo, Italy's take on raw fish, as a young cook during an apprenticeship at Bastianelli al Molo, a fancy seafood restaurant just outside Rome. His version of the preparation consists of thinly sliced fish dressed with an emulsified mixture of olive oil and lemon juice. Serve with a crusty loaf of bread and a tomato salad.
Make Ahead: The tuna needs to spend 10 minutes in the freezer before it is sliced.
- 1 pound highest-quality tuna, preferably a thick piece from the loin
- 1 teaspoon coarse sea salt or kosher salt
- 1 to 2 medium shallots, finely diced (about 1/4 cup)
- 2 teaspoons capers, drained well and chopped
- 1/4 teaspoon crushed red pepper flakes
- 12 leaves basil, thinly sliced
- 1/4 cup olive oil
- Juice of 1 lemon (at least 2 tablespoons)
Place the tuna in the freezer for 10 minutes; this helps it firm up, which makes it easier to slice.
Use a sharp chef's knife to cut the tuna into roughly 1/8-inch slices. As you work, gently press each slice onto the cutting surface with your fingers, to flatten it, then transfer to a large serving platter, arranging the slices in 1 layer.
Sprinkle the slices generously with the salt, then with the shallot, capers, red pepper flakes and basil.
Combine the olive oil and lemon juice in a sealable container, close the container and shake well until the vinaigrette is emulsified. Spoon the vinaigrette over the fish. Serve immediately.
From food writer Tony Rosenfeld.
Tested by Jim Webster.
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