Recipe: Cured Tuna Crudo

Easy recipe for fresh tuna

August 9, 2019
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True fresh-tuna aficionados, for the most part, eschew cooking their catch. Once the tuna has marinated for an hour, this simple and light recipe goes together in a jiffy, and takes full advantage of a fresh catch of either yellowfin or bluefin tuna.

Cured tuna crudo plated
This dish pairs well with the Ravenous Pig’s Great Expectations cocktail: 3⁄4 oz. Panama-Pacific, 9-year rum , 3⁄4 oz. Sipsmith VJOP gin, 1⁄2 oz. yellow Chartreuse, 1⁄2 oz. lime juice, 1⁄2 oz. pineapple gum syrup. Jon Whittle

Recipe – Cured Tuna Crudo

Cured Tuna

  • 1 lb. tuna loin, cleaned
  • 1 cup salt
  • 1⁄2 cup sugar
  • Zest of lime, lemon, orange (1 each)

Read Next: Yellowfin Tuna Recipe


1. Mix salt, sugar and zest; rub over tuna loin, and let cure 1 hour.
2. Rinse and slice thin.
3. Reserve for plating.

Green papaya slaw
Once ingredients have been chopped and the vinagrette ­prepared, the green ­papaya slaw comes ­together quickly. Jon Whittle

Green Papaya Slaw

  • 1 green papaya
  • 5 carrots
  • 1 cucumber

Slice all as thin as possible.


Read Next: Peppered Yellowfin Tuna Recipe

Thai Vinaigrette

  • 1⁄2 cup fish sauce
  • 1⁄2 cup soy sauce
  • 1⁄2 cup water
  • 3 Thai chilis or jalapeños
  • 5 cloves garlic, grated
  • 1⁄2 cup lime juice
Plating the tuna crudo
Plating and ­presentation is as easy as ­arranging the crudo and ­garnishing with the green papaya slaw. Jon Whittle

Mix together.


Dish Assembly
1. Mix green papaya slaw with 3⁄4 Thai vinaigrette, and marinate 20 minutes.
2. Plate tuna slices on dressed papaya slaw.
3. Garnish with remaining vinaigrette, peanuts, cilantro and lime oil.


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