📝 About This Recipe
This elegant appetizer celebrates the pristine beauty of sashimi-grade Ahi tuna, sliced whisper-thin and brightened by a vibrant citrus medley. Drawing inspiration from Mediterranean coastal cuisine, the dish balances the buttery richness of the fish with the sharp acidity of blood orange and the earthy crunch of toasted pine nuts. It is a sophisticated, refreshing starter that showcases the importance of high-quality ingredients and delicate knife work.
🥗 Ingredients
The Fish
- 12 ounces Sashimi-grade Ahi (Yellowfin) Tuna (center-cut loin, chilled very cold)
Citrus Vinaigrette
- 4 tablespoons Extra Virgin Olive Oil (high-quality, cold-pressed)
- 2 tablespoons Blood Orange Juice (freshly squeezed)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 small Shallot (minced very finely)
- 1/2 teaspoon Honey (to balance acidity)
- 1/4 teaspoon Sea Salt (fine grain)
Garnish & Texture
- 1 Blood Orange (cut into supremes/segments)
- 2 tablespoons Pine Nuts (lightly toasted)
- 1 tablespoon Capers (drained and patted dry)
- 1 tablespoon Fresh Chives (finely snipped)
- 1/2 cup Microgreens or Baby Arugula (for garnish)
- 1 pinch Maldon Sea Salt (flaky finishing salt)
- 1/2 teaspoon Aleppo Pepper or Pink Peppercorns (crushed)
👨🍳 Instructions
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1
Place the tuna loin in the freezer for 15-20 minutes before starting. This firms up the proteins, making it much easier to achieve paper-thin slices without tearing the delicate flesh.
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2
In a small dry skillet over medium-low heat, toast the pine nuts for 2-3 minutes, shaking frequently, until they are golden brown and fragrant. Remove immediately from the pan to prevent burning.
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3
Prepare the citrus segments (supremes). Cut the top and bottom off the blood orange, slice away the peel and pith, and carefully cut between the membranes to release the clean fruit segments. Set aside.
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4
In a small glass bowl, whisk together the minced shallot, blood orange juice, lemon juice, honey, and fine sea salt.
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5
Slowly drizzle the extra virgin olive oil into the citrus mixture while whisking constantly to create a temporary emulsion.
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6
Remove the tuna from the freezer. Using a very sharp chef's knife or a yanagiba (sashimi knife), cut the tuna across the grain into slices approximately 1/8 inch thick or thinner.
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7
Optional: If you want the tuna even thinner, place slices between two sheets of plastic wrap and gently flatten them with the smooth side of a meat mallet or the bottom of a heavy pan.
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8
Arrange the tuna slices on a chilled large platter or individual plates, slightly overlapping them in a circular or shingled pattern.
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9
Drizzle the citrus vinaigrette evenly over the tuna slices, ensuring every piece has a light coating to 'cook' the surface slightly with the acid.
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10
Distribute the blood orange segments, toasted pine nuts, and capers artistically across the fish.
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11
Scatter the snipped chives and microgreens over the top for a pop of color and freshness.
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12
Finish the dish with a generous sprinkle of Maldon flaky salt and a dusting of Aleppo pepper or crushed pink peppercorns for a gentle heat.
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13
Serve immediately while the fish is still chilled. Raw fish should not sit at room temperature for more than 10-15 minutes.
💡 Chef's Tips
Always source 'sashimi-grade' or 'sushi-grade' tuna from a reputable fishmonger to ensure safety and quality. Ensure your knife is as sharp as possible; a dull knife will bruise and tear the tuna rather than slicing it cleanly. Chill your serving plates in the refrigerator for 30 minutes prior to assembly to keep the dish refreshing. Don't dress the fish until the very last moment, as the citrus acid will begin to change the texture and color of the tuna (turning it opaque). If blood oranges are out of season, cara cara oranges or ruby red grapefruits make excellent substitutes.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Sancerre, Chablis, or a dry Riesling. Serve alongside thin slices of toasted sourdough or artisanal rye crackers for a textural contrast. A glass of dry sparkling Rosé or Champagne beautifully complements the fatty notes of the tuna. Follow this dish with a light pasta course, such as Linguine with Lemon and Herbs. For a Japanese twist, add a few drops of toasted sesame oil to the vinaigrette and swap chives for shiso leaves.