Tuna Crudo With Lemon Vinaigrette from the Washington Post

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READY IN: 20mins
SERVES: 4
YIELD: 1 pound
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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