Crudo de thon à l’italienne, au citron et aux câpres

Ingrédients

• 1/2 pound sushi-grade fresh tuna
• 3 tablespoons olive oil (extra virgin olive oil, top quality)
• 1 medium lemon (juice and zest)
• salt to taste (sea salt is best for fish)
• 1 medium Persian cucumber (thinly sliced)
• 1 medium serrano chili (thinly sliced)
• 1 large radish (thinly sliced)
• 1 tablespoon capers
• 2 medium kumquats (thinly sliced)
• 1 small shallot (halved and thinly sliced)
• 1/2 teaspoon Aleppo pepper
• microgreens

Préparation

1. 1

   Place a serving platter in the refrigerator (about 40°F / 4°C) 30 minutes before preparing the crudo.

2. 2

   Thinly slice the tuna, about ⅛ to ¼ inch thick and 1 to 2 inches wide, and arrange it on the chilled platter, either scattered or tiled.

3. 3

   Pour the olive oil over the tuna, drizzle with the lemon juice, and sprinkle with salt.

4. 4

   Thinly slice the Persian cucumber, serrano, and radish with a sharp knife or a mandoline, and tuck them in among the slices of tuna. Top with the capers and lemon zest.

5. 5

   If using, garnish with kumquats and shallot, sprinkle with Aleppo pepper, and finish with microgreens.

6. 6

   Serve immediately.