Tuna Crudo With Lemon Vinaigrette From The Washington Post

1. 1

   Place the tuna in the freezer for 10 minutes; this helps it firm up, which makes it easier to slice.

2. 2

   Use a sharp chef's knife to cut the tuna into roughly 1/8-inch slices. As you work, gently press each slice onto the cutting surface with your fingers, to flatten it, then transfer to a large serving platter, arranging the slices in 1 layer.

3. 3

   Sprinkle the slices generously with the salt, then with the shallot, capers, red pepper flakes and basil.

4. 4

   Combine the olive oil and lemon juice in a sealable container, close the container and shake well until the vinaigrette is emulsified. Spoon the vinaigrette over the fish. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.