Salmon and Tuna Crudo
This Salmon and Tuna Crudo is everything you crave in a bite! It’s fresh, silky, spicy, tangy and crunchy!
This Salmon Crudo recipe topped with a spicy tuna, the scallions, the serrano – this is a bite I find myself reeeally craving. I made this for my 96 year old grandma and I feel like it made her rethink her life choices. She now LOVES raw seafood and takes her steak medium instead of well done 😂❤️ She literally tells everyone about it and requests it often. If that’s not a win, I don’t know what is!
Have any questions? Join my chat and I’ll help you out! I’m just a text away!
Psst….Some Secrets Before You Start
Placing the salmon in the freezer for 15-20 minutes will help you slice it easier.
You can pre-slice the fish and store in a plate covered with plastic wrap. I recommend doing this no more than 2 hours ahead.
The Perfect Pairings
Not sure what to pair with this dish - I got you 😉
A nice fresh Cucumbertini will pair incredibly well with this Salmon and Tuna Crudo sauce. For your main a crispy Chicken Milanese and Caesar Salad with a side of Syrian Rice is a great option. To finish out your night some caramelized Amaretto Peaches will be light and refreshing.
Salmon and Tuna Crudo
Prep: 20 minutes - Marinate: 15 minutes - Total: 35 minutes
Equipment
3 Bowls
Ingredients
Salmon Crudo:
6-8 oz salmon, sushi grade
2½ tbsp tamari
1 tsp yuzu
1 Pinch bonito flakes
½ tsp ginger, freshly grated
½ tsp agave syrup
1 squeeze lemon, fresh, to taste
2 scallions, green part only
1 serrano, thinly sliced
Salsa macha or chili crisps, to taste
1½ tsp mirin
Spicy Tuna:
▢ 4-5 oz bluefin, or ahi tuna, sushi grade, finely chopped
▢ 1 tbsp kewpie mayo
▢ ½ tsp tamari
▢ ½ tsp sesame oil
▢ 1 tbsp sriracha
▢ 1 lemon, zest only
▢ 2 tsp black sesame seeds, toasted
Instructions
In a bowl, mix the tamari, yuzu, mirin, bonito flakes, ginger, agave and lemon. Adjust the lemon to taste. Let it sit for 10-15 minutes.
While that marinates, make the Spicy Tuna. Chop the tuna pretty finely. In a bowl, and the tuna, mayo, tamari, sesame oil, sriracha, lemon zest and sesame seeds and mix well.
Chop the scallions into matchsticks and let them rest in a bowl of ice water so they become crisp.
Slice salmon to desired thickness.
Arrange the salmon nicely on a cold plate.
Strain the sauce you made in the beginning around the salmon.
Top the salmon with the spicy tuna, add the scallions, 1 serrano slice per salmon slice and a nice drizzle of salsa macha. Enjoy!
Nadia’s Kitchen Cam
Nutrition
Calories: 322kcal, Carbohydrates: 12g, Protein: 34g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 72mg, Sodium: 1650mg, Potassium: 755mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1449IU, Vitamin C: 39mg, Calcium: 64mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.