The Washington Post

Tuna Crudo With Lemon Vinaigrette

Tuna Crudo With Lemon Vinaigrette 4.000

Deb Lindsey for The Washington Post

Aug 8, 2012

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.

Servings: 4
  • 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.

Recipe Source

From food writer Tony Rosenfeld.

Tested by Jim Webster.

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Nutritional Facts

Calories per serving: 250

% Daily Values*

Total Fat: 15g 23%

Saturated Fat: 2g 10%

Cholesterol: 50mg 17%

Sodium: 570mg 24%

Total Carbohydrates: 3g 1%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 27g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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