Sicilian Tuna Crudo

Name: Sicilian Tuna Crudo with Olives and Pistachios
Prep time: 15 min
Total time: 20 min
Ingredients: 1/2 lb fresh sushi-grade tuna; 1 lemon (zested and juiced); 2 tablespoons extra virgin olive oil; coarse flaky sea salt (to taste); 1 pinch red pepper flakes (to taste); 1 tablespoon Castelvetrano olives (pitted and finely chopped); 1 tablespoon pistachios (shelled and chopped); 1 tablespoon fresh basil (finely minced)

This recipe for Sicilian style tuna crudo is so delicious and only takes 15 minutes to make. Fresh raw tuna is topped with coarse sea salt, lemon, Sicilian olives, fresh basil, crunchy pistachios and plenty of olive oil. It's a simple, flavorful preparation that highlights the delicate tuna and is so stunning on a plate.

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Raw tuna crudo with fresh basil, lemon, nuts and vibrant yellow olives oil.

The best part about living on the coast is access to the freshest seafood possible, and it's even better when caught by a friend. That how I developed this recipe for Sicilian Tuna Crudo!

Really fresh tuna is so delicious eaten raw, and this recipe adds the perfect amount of seasoning and accoutrements to let the delicate seafood shine.

It's topped with classic Sicilian ingredients like Castelvetrano olives, fresh basil, lemon and pistachios for a vibrant flavor that will transport you straight to the Italian islands.

What is Crudo?

Crudo is a classic Italian raw seafood dish that tends to be very minimal in preparation and ingredients. The word "crudo" translates to "raw" in Italian and typically refers to raw seafood, like sashimi in Japanese cuisine.

It's always made with extremely fresh fish, often locally caught, and is sliced very thin, but not as thin as tuna carpaccio. It's seasoned with simple, high quality ingredients like extra virgin olive oil, flaky sea salt, fresh herbs and citrus.

For more Sicilian recipes, try this stuffed bread called Scaccia Ragusana, my family recipe for Sicilian Spiedini, this sweet and sour eggplant caponata or this creamy homemade cannoli filling!

Why This Recipe Works

Easy to prepare in just 15 minutes - no cooking required!
Simple seasonings highlight the delicate flavor of tuna.
Absolutely gorgeous - a feast for the eyes!

Ingredients for Sicilian style tuna crudo.

Ingredient Notes

Fresh Tuna - It's extremely important that any raw tuna dish be made with fresh, high quality, sushi-grade tuna. You can use frozen tuna as long as it's very good quality and from a reputable source. Bluefin tuna, yellowfin tuna or ahi tuna, bigeye and even albacore tuna are all great choices. Look for a tuna fillet or tuna steak that's sustainably sourced with smooth, firm flesh and a vibrant red color. All fresh fish should smell clean and fresh, never fishy.

Extra Virgin Olive Oil - Use the best, freshest extra virgin olive oil you can find. This is the time to break out the good stuff. Use the best quality extra virgin olive oil you can get your hands on.

Lemon - We're using the zest and juice, so make sure your lemon is fresh! You can substitute Meyer lemon or lime for a different flavor.

Coarse Sea Salt - I love the crunch from a nice coarse sea salt to season the tuna. Maldon and sel gris are two of my favorites.

Pistachios - They add a great crunch and texture, but you can swap them out for almonds, pine nuts, or skip them altogether.

Castelvetrano Olives - Use these mellow Sicilian olives if you can. The have a mild, buttery flavor that works so well with the tuna. If you can't find Castelvetrano's, use any other mild green olive.

*Find the full ingredient list in the recipe card below!

Helpful Equipment

Sharp Knife - A razor sharp knife is absolutely essential for making thin, even slices of fish. I recommend a chef's knife or a long slicing knife from a reputable brand such as Misen or Global, but a basic, inexpensive knife will work as long as it's well sharpened.

Knife Sharpener - Super helpful if your knives aren't the sharpest. This is the model I have and I highly recommend it. A dull knife will make it very difficult to create nice, thin slices of tuna.

Step by step instructions

Use a very sharp knife to slice the tuna against the grain. Slice the tuna as thinly as you can, about ¼ - ⅛ inch thick. Try to keep the slices as consistent as possible.
Arrange the slices of tuna in an even layer on a plate.

A knife cutting thin slices of raw tuna for crudo.

A long white plate with pieces of raw tuna.

Arrange the tuna on chilled plates in a single layer. Drizzle with lemon juice, then season all over with sea salt and red chili flakes.
Sprinkle the tuna with olives, pistachios and lemon zest, then drizzle with extra virgin olive oil.
Finish with Fresh basil on top, then serve immediately.

A long white plate with tuna crudo and Sicilian inspired accoutrements.

Tips for Success

The quality of your ingredients really matters. Use the freshest, best quality tuna and extra virgin olive oil for the best tasting carpaccio.
Keep your tuna cold at all times to maintain freshness.
Placing the tuna in the freezer for 30-60 minutes before slicing will make the flesh firmer and easier to cut.
For a restaurant worthy presentation, chill your plates in the refrigerator or freezer beforehand.
To make in advance, arrange the slices on a plate, cover with plastic wrap and refrigerate for up to 5 hours in advance. When ready, dress and serve.
Do not add the lemon juice or sea salt until right before serving so that it doesn't begin to cook or cure the tuna.

Tuna Crudo Flavor Variations

This recipe features classic Sicilian ingredients, but you can easily switch up the flavors to make something original. Experiment with different garnishes and seasonings to add new textures and flavors.

Try different citrus like lime juice instead of the lemon, and use different nuts and olives, or capers.
Add a crunchy veggetable like thinly sliced fennel or a mount of arugula.
Swap out the basil for fresh mint, tarragon, chives or parsley.

Slices of raw tuna crudo topped with lemon zest, herbs, olives and pistachios.

How to Serve

This simple raw tuna dish is typically served as a first course or antipasti. Serve it along with other appetizers like these marinated olives and Farinata.

Next, serve the primi, or second course, which is typically a pasta such as Linguine alle Vongole, a simple Pasta alla Carbonara with Peas or serve a risotto instead, like this Tomato Fennel Risotto. You could also serve a soup, like Lobster Bisque or Clam Chowder.

Next, serve the main course, or secondi, which is usually meat or seafood. Try this classic Flounder Oreganata, this simple one-pan Italian Sausage and Peppers, Maryland Style Jumbo Lump Crab Cakes or Eggplant Parmesan.

Don't forget to serve a few contorni, or sides, like Zucchini Alla Scapece, sautéed Broccoli Rabe with garlic and olive oil, or this simple, yet delicious Parmesan Spinach.

Finish your meal with something sweet, like Italian pignoli cookies or ricotta pie!

FAQ

Is it safe to eat raw tuna?

Yes, as long as the tuna is high-quality, fresh, and handled properly. Look for tuna with firm, deep red flesh and no fishy odor. u0022Sushi-gradeu0022 refers to high quality fish that's safe to consume raw.

What's the difference between carpaccio and crudo?

The main difference is the thickness of the tuna slices. Tuna carpaccio is typically sliced extremely thin, often pounded out to be paper thin, while tuna crudo is usually a bit thicker to give a more meaty texture.

A few slices of raw tuna topped with olives, lemon, pistachios and olive oil.

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