Tuna Crudo with Blood Orange and Pomegranate
Posted on February 14 2022,
Tuna right off the boat doesn’t require a lot of fuss. The freshest market ingredients and high quality olive oil are all you need to take this simple and elegant dish to the next level. Segmenting the blood orange over a small bowl helps to catch natural juices that will become the dressing for the raw fish. We recommend placing fish in the freezer 20 minutes before slicing; this makes it easier to cut.
Ready in 25 minutes Makes 4 servings as an appetizer
- 8 ounces freshly-caught bluefin tuna
- 2 blood oranges
- ¼ ripe pomegranate
- 4 tablespoons high-quality extra virgin olive oil, divided
- 2 tablespoons shelled and toasted pistachios, coarsely chopped
- 1 tablespoon chopped chives
- Flaky salt such as Maldon for finishing
STEP 1 Set the tuna in the freezer along with the serving plate to chill while you prepare the other ingredients. Zest one of the blood oranges into a large bowl using a microplane or handheld cheese grater. Segment or “supreme” both oranges into the same bowl. Slice the top and bottom off each orange. Remove the peel and pith. Hold the peeled orange over the bowl with one hand and use your knife to slice between the membranes and release the orange segments into the bowl along with the juices.
STEP 2 Work the pomegranate seeds into the bowl; removing any pomegranate pith that comes out in the process. Gently stir in two tablespoons of good olive oil and a pinch of sea salt.
STEP 3 Remove the chilled tuna and plate from the freezer. Use a sharp knife to slice the tuna into thin pieces and arrange on the plate. Dress the fish with the oil and fruit mixture. Drizzle the dressed tuna with the remaining two tablespoons of olive oil. Finish with chopped pistachios, chives, and a sprinkle of flaky salt like Maldon. Serve immediately.
Find the freshest caught local fish right HERE!
A version of this recipe first appeared as part of a collaboration with our friends at BD Outdoors.