Tuna Crudo With Dukkah & Sizzling Olive Oil Recipe

Name: Tuna Crudo With Dukkah & Sizzling Olive Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dukkah; 6 tablespoons raw hazelnuts; 6 tablespoons raw cashews; 2 tablespoons sesame seeds; 2 teaspoons fennel seeds; 2 teaspoons coriander seeds; 2 teaspoons cumin seeds; 1 teaspoon caraway seeds; 1/4 teaspoon kosher salt; Crudo; 1/2 pound sushi-grade tuna, kept in the fridge until ready to use; 1 large lemon, halved; 1/4 cup fresh mint leaves, roughly chopped; 1 1/2 tablespoons neutral-flavored oil with a high smoke point (such as sunflower); 1 1/2 tablespoons extra-virgin olive oil; Red pepper flakes, for garnish

Servings: persons

Dukkah
6 tablespoons raw hazelnuts
6 tablespoons raw cashews
2 tablespoons sesame seeds
2 teaspoons fennel seeds
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon caraway seeds
1/4 teaspoon kosher salt
Crudo
1/2 pound sushi-grade tuna, kept in the fridge until ready to use
1 large lemon, halved
1/4 cup fresh mint leaves, roughly chopped
1 1/2 tablespoons neutral-flavored oil with a high smoke point (such as sunflower)
1 1/2 tablespoons extra-virgin olive oil
Red pepper flakes, for garnish

1
Make the dukkah. Combine the hazelnuts and cashews in a skillet big enough for them to be in a single layer. Set over medium-low heat and toast until deeply golden, stirring as needed so they cook evenly. Transfer to a mortar and pestle (or food processor, if you don't have one). Wipe out the skillet of any nut remains. Add the sesame, fennel, coriander, cumin, and caraway seeds. Set over medium-low heat and toast until starting to color and very fragrant. Transfer to the mortar and pestle (or food processor). Add the salt. Smash until the texture looks right to you-chunky or fine or somewhere between.
2
Slice the tuna into thin slabs. Arrange prettily on a plate. Squeeze the lemon on top (you can do this through a sieve to catch seeds). Sprinkle the mint on top.
3
Combine the oils in a small skillet. Set over medium-high heat. Cook until very shimmery. Pour a spoonful over the tuna. It should fizz and sizzle. If it doesn't, get it a little hotter. (Just don't let it smoke! If it does, it's burnt-toss.) When it's the right temperature, spoon it evenly over the fish. Sprinkle with dukkah-figure about 3 tablespoons-and red pepper flakes, to taste. Serve immediately.

225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Dukkah, 6 tablespoons raw hazelnuts, 6 tablespoons raw cashews, 2 tablespoons sesame seeds, and more.

Yes, Tuna Crudo With Dukkah & Sizzling Olive Oil falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tuna Crudo With Dukkah & Sizzling Olive Oil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions