Step-by-Step Instructions
- 1Ensure ahi tuna is sashimi-grade and properly stored
- 2Using very sharp knife, slice tuna into 1/8-inch thin slices
- 3Arrange slices on chilled plates in single layer
- 4Drizzle with premium olive oil and fresh lemon juice
- 5Season lightly with flaky sea salt and white pepper
- 6Garnish with microgreens, capers, and thinly sliced radish
- 7Add a few drops of high-quality aged balsamic if desired
- 8Serve immediately at room temperature
Expert Tips for Crudo
- Use only the highest quality sashimi-grade ahi
- Slice just before serving to maintain texture
- Chill plates in freezer for 10 minutes before plating
- Less is more - let the quality of fish shine
Ahi Tuna Safety Guidelines
Important food safety practices when handling and cooking ahi tuna.
Cook to proper internal temperature
Use food thermometer
Other Ways to Cook Ahi Tuna
Pan Searing
Pan Searing Ahi Tuna
Cook Time
5min
Pan Temperature
High
350-400°F / 175-200°C
Internal Temperature
120-150°F / 50-65°C
Rare to Well Done
Read the guide
Grilling
Grilling Ahi Tuna
Cook Time
5min
Grill Temperature
High
450-500°F / 232-260°C
Internal Temperature
120-150°F / 50-65°C
Rare to Well Done
Read the guide
Poke Preparation
Poke Preparation Ahi Tuna
Cook Time
0min
Read the guide
Sous-vide
Sous-vide Ahi Tuna
Cook Time
1h
Cooking Temperature
105°F / 40°C
Internal Temperature
120-150°F / 50-65°C
Rare to Well Done
Read the guide
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