How long can I store the yogurt sauce?

You can store the yogurt sauce in the refrigerator for up to 2 to 3 days in an airtight container.

Can I prepare the tuna crudo in advance?

Yes, you can prepare all components of the tuna crudo and dress it just before serving.

What if I can't find sashimi-grade tuna?

If you can't find sashimi-grade tuna, use the freshest possible tuna from the fishmonger or opt for the veggie version.

Can I substitute the grapefruit?

Yes, blood orange or orange also works well, but grapefruit provides the most refined freshness.

How do I get nice thin avocado slices?

Using a sharp knife, and after peeling, slice the avocado into even thin slices.

Tuna Crudo with Avocado & Caper Salsa

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25 min (+ 1 night draining)

•

Medium

What a picture on the plate! This refined and festive fish dish looks like it came straight from a restaurant, but it’s perfectly achievable in your own kitchen. The buttery soft tuna, fresh grapefruit, and creamy yogurt form a perfect harmony with the salty caper salsa. Ideal for making an extra impression for guests or to treat yourself culinarily.

And for the tuna lovers, be sure to try my Thon sur ton as well. Enjoy!

Ingredients

What do you need?

Quantity: 4P

Tuna Crudo
600 g sashimi-grade red tuna

Caper Salsa
1 tablespoon capers, finely chopped
1 tablespoon finely chopped parsley
1 tablespoon finely chopped shallot
4 tablespoons mild olive oil

Hangop (strained yogurt)
500 g full-fat yogurt
Salt and pepper
A dash of olive oil

Garnish
2 pink grapefruits
1 avocado
6 radishes
Juice and zest of 1 lime
Fleur de sel
Freshly ground pepper

600 g sashimi-grade red tuna

1 tablespoon capers, finely chopped
1 tablespoon finely chopped parsley
1 tablespoon finely chopped shallot
4 tablespoons mild olive oil

500 g full-fat yogurt
Salt and pepper
A dash of olive oil

2 pink grapefruits
1 avocado
6 radishes
Juice and zest of 1 lime
Fleur de sel
Freshly ground pepper

Make it veggie!

Replace the tuna with wafer-thin slices of marinated beetroot or watermelon (briefly grilled and completely cooled). The other ingredients and preparation remain identical.

Preparation method

How do you make this?

Preparing the strained yogurt:

Pour the yogurt into a cheesecloth in a fine-mesh sieve over a bowl. Let it drain overnight in the refrigerator.

Season the firm strained yogurt with pepper, salt, and a dash of olive oil. Put into a piping bag.

Making the caper salsa:

Mix the capers, parsley, shallot, and olive oil. Set aside.

Preparing the grapefruit:

Cut off the top and bottom of the grapefruits. With a sharp knife, cut away the peel all around, including the white pith.

Cut out the segments (à vif) between the membranes.

Save any juice that comes out and mix with the lime juice.

Avocado and radish:

Cut the avocado in half, remove the pit, and peel. Slice thinly. Also, slice the radishes into wafer-thin discs.

Finishing:

Slice the tuna into thin pieces and place 5 to 6 slices per plate.

Place two slices of avocado and a grapefruit segment on each tuna slice.

Pipe small dollops of strained yogurt next to each piece of tuna, make a small well in each dollop, and fill with a spoonful of caper salsa.

Finish with fleur de sel, pepper, the grapefruit-lime juice, lime zest, and radish slices.

Tips

Use a very sharp knife to slice the tuna, avocado and radish.
The strained yogurt can be made 2 to 3 days in advance and stored in the refrigerator.
Serve this dish well chilled, possibly on pre-chilled plates.
Storage
In the refrigerator: Up to 2 days, store components separately. Do not store assembled.
In the freezer: Not suitable
Reheating: Not necessary, this dish is served cold