tuna crudo (sweet and spicy!)
Buttery smooth ahi tuna crudo is topped with charred corn, candied jalapeños and a cilantro lime dressing. Simple, fresh, and so good!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4
- Category: Appetizer
- Method: Cut
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 tbsp white vinegar
- 1/4 cup sugar
- 1 jalapeño, chopped (seeds removed, if desired)
- 1/4 cup corn kernels, fresh or frozen
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 8 oz sushi-grade skinless, boneless ahi tuna
- 1 tbsp fresh-squeezed lime juice
- 2 tbsp extra-virgin olive oil, plus more for drizzling
- 1 tbsp minced fresh cilantro
- flaky salt
Instructions
- Combine vinegar and sugar in a small saucepan over medium heat. Bring to a boil and cook, stirring constantly, until sugar is fully dissolved. Add jalapenos, return to a simmer, and cook for 2 minutes. Use a slotted spoon to transfer pepper slices to a plate to cool.
- Place corn kernels into a small skillet over high heat; season with salt and pepper. Cook 1- 2 minutes undisturbed, until charred, then stir and cook another few minutes until roasted. Transfer to a plate to cool.
- Using a very sharp knife, slice tuna against the grain into 1/4-inch thick slices. Arrange on a platter in a decorative fashion.
- Combine lime juice, olive oil, cilantro, salt, and pepper in a small bowl. Whisk until combined.
- Top tuna with candied jalapeños and charred corn. Drizzle with dressing and sprinkle with flaky salt. Serve immediately.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 194
- Sugar: 13g
- Sodium: 177mg
- Fat: 7.2g
- Saturated Fat: 1.1g
- Unsaturated Fat: 5.9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.3g
- Protein: 17g
- Cholesterol: 27mg
Find it online: https://www.withspice.com/blog/tuna-crudo/