Orange Calabrian Chili Tuna Crudo

Crudo is a dish, originating from Italy, that features raw ingredients. While the term can broadly apply to any preparation of uncooked, dressed ingredients, it is most commonly associated with raw fish. Think of it like an Italian sashimi simply dressed with olive oil and acid.

The simple formula to making a crudo can be as follows: something raw + oil + acid + toppings.

In this preparation slices of raw tuna are assembled on a serving platter and topped with an orange and olive oil dressing and shaved vidalia onions. Wait to add the dressing until just before serving so the acid doesn’t cook the fish. Serve this orange Calabrian chili tuna crudo as an appetizer or alongside a fresh salad. It only takes a few minutes to make! For another raw serving, give this seared salmon sushi (aburi) a try or classic yellowtail sashimi.

Key Ingredients in This Recipe
Where to buy sushi grade fish
How to Make Tuna Crudo
Swaps and substitutions
What to serve with tuna crudo
Tips for cutting tuna
FAQ – Frequently Asked Questions

Ingredients for Orange Calabrian Chili Tuna Crudo.

Key Ingredients in This Recipe

Tuna – “Sushi grade” is the term given to a fish that can be eaten raw, though the term is not regulated by the FDA. It is bled and gutted quickly after it’s killed, then flash frozen at an appropriate temperature to kill any potential parasites. Look for fresh tuna with a bright red color and a shiny look. I’ve shared tips below for purchasing sushi-grade fish.
Vidalia onion – This variety of onion has a naturally sweet, mild flavor and a yellow papery skin. This specific variety of onion is grown in a 20-county area in Georgia. For serving, using a mandolin, I slice them extremely thin, and then quickly soak them in cold water to mellow their flavor. I serve them sliced extremely thin on a mandolin and quickly soaked in cold water to soften their flavor.
Olive oil – The oil is used as fat to balance the acidic ingredients and enhance the flavor of the main of the tuna. Because you are only using a little bit, I recommend opting for a high quality extra-virgin olive oil for this recipe.
Orange – I use both orange zest and juice to add acid to the crudo’s dressing.
Lemon – A little lemon juice helps to add a bit more acid and balance the flavors of the dressing.
Calabrian chili – They are little red Italian chili peppers that pack a punch and once preserved in oil (as used here), they are smoky, salty, fruity and spicy all at the same time. Whisking a little bit into the dressing provides a nice punch of heat.

A full ingredient list with exact amounts can be found in the recipe card below.

Where to buy sushi grade fish

At your local fish market. Many fish markets offer selections of fresh fish like tuna or salmon that you can use for recipes like this. Ask your fishmonger for more advice! They are a great resource.
At a Japanese market. Many markets sell pre-packaged cuts of sushi-grade tuna in the refrigerated section making it easy for use in this recipe!
Buy online. So, if you don’t have a place to buy fresh high-quality fish locally, I recommend ordering online. There are plenty of places where you can get fish shipped quickly – I particularly like Honolulu Fish Co. but they are also available on Goldbelly.

How to Make Tuna Crudo

shaved onions soaking in water, — **Step 1: Add onions to water.**
Add the thinly shaved onion to a small bowl of cold water and set aside.

orange dressing in glass bowl. — **Step 2: Combine dressing.**
In a small mixing bowl, whisk together the olive oil, orange zest, orange juice, lemon juice and Calabrian chilies. Season with salt and set aside.

served Orange Calabrian Chili Tuna Crudo. — **Step 3: Assemble and serve.**
Arrange the slices of tuna on a serving platter. Drizzle the sauce over the tuna. Drain the slices of onion and arrange over the top of the tuna. Serve immediately, garnished with flakey sea salt.

Swaps and substitutions

While other citrus like clementines or mandarins are similar, if you substitute them in this tuna crudo recipe they won’t have the same acidic qualities. I recommend using lemon juice if needed.
Another raw fish like yellowtail or salmon can also be used.

What to serve with tuna crudo

Tips for cutting tuna

Use a sharp knife! A sharp knife will help you thinly slice the tuna.
Chilled tuna is more firm and will be easier to cut. Try putting it in the freezer for 10 minutes so it is easier to cut into thin slices.

FAQ – Frequently Asked Questions

What is crudo?

Crudo is an Italian term that means “raw.” It typically refers to raw fish or meat that’s thinly sliced and dressed simply with olive oil, citrus, salt, and sometimes spice or herbs.

What’s the difference between crudo and sashimi?

Crudo and sashimi are both raw seafood dishes – they differ in preparation and presentation. Crudo is Italian while sashimi is Japanese.

How thin should I slice the tuna?

Slice the tuna into very thin, even slices – like you would sashimi or carpaccio. This helps the citrus and seasoning absorb quickly.

Can I prep tuna crudo ahead of time?

Crudo is best served immediately after assembling, but you can prep the sauce and slice the tuna in advance. Keep everything chilled and combine just before serving.

Can I use other types of fish for crudo?

Yes! Crudo works well with other firm, mild fish like hamachi (yellowtail), salmon, snapper, or even scallops. Just ensure it’s sushi-grade.

Give these other seafood dishes a try:

Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!