Mangoes are in season, tuna is fresh off the boat and I need something light, easy to make and bloody tasty to eat. Well, roll on my easy tuna crudo dish. With 0 minutes cooking required this is one for date night, fancy dinner parties and relaxing lunches with a good glass of wine 😉
Why I Love This Recipe
- no cooking required
- ready in 20 mins
- looks, tastes and eats like perfection 😉
- can be prepared in advance for date nights/dinner parties
There may be only 4 reasons why I love (and you'll also love) this tuna crudo dish, but to be honest, you don't need a list any longer! Not having to cook not only saves your electricity bill (which lord knows is pricey these days) but means less cleaning up and more time to relax (aka drink wine).
You are dinner party and date night ready too. Slice the raw tuna in advance, lay it out on your plates and cover it tightly with cling film. It will literally take you 2-3 minutes to serve at dinner time #winning
All these ingredients are easy to find, but I would recommend using a local fishmonger/shop over grocery store tuna. When making a crudo, ceviche or anything raw, you want the best quality and the freshest fish available!
- tuna - any fresh tuna can be used. Bluefin, yellow fun or albacore. Just make sure it's FRESH
- mango - in season here in Australia now. I went with the ever-popular Kensington pride as it has a strong mango flavour and is deliciously sweet
- pickled ginger - which adds a nice kick to the dish; pick these up at any grocery store or Asian market
- oils - avocado oil for its green colour and mild avo taste. After all, we are in Australia
- citrus - a nice mixture of lime and orange, freshly squeezed
- spice - finely diced green chilli for a little kick and for a nice colour combo too
- wine - because a glass always helps!
Grab all your tuna crudo ingredients and read on to see how this delicious dish comes together.
Crudo vs Ceviche vs Crudo
You have seen these terms used on the interweb, on restaurant menus or even by your mates who think they are Michelin-starred chefs 😉
Crudo means "raw" in Italian and refers to a dish of typically thinly sliced fish that is finished with a oil and citrus-based dressing.
Ceviche is a term used when seafood is 'cooked' in citrus. The fish itself isn't cooked over heat but by marinating it in citrus. The acid cooks the fish making it firmer and typically turning it white in colour. Ceviche is popular in Latin America and can include many other ingredients like corn, tomatoes, chilli and herbs.
Sashimi is the Japanese term used to describe thinly sliced raw fish that is often eaten with soy & wasabi. When served with rice, it's known as sushi.
Preparing The Tuna
Probably the most crucial part of making tuna crudo is the tuna preparation. Follow this advice, and you will be a master in no time.
- find the best quality fresh tuna
- place it in the freezer for about 30mins - 1 hour to firm up. This makes slicing it easier
- sharp knife - this I can't stress enough! If it ain't sharp enough you are going to hack at it, and it'll look unsightly
- clean your knife between cuts, so you get nice clean slices
- cut against the grain - this makes it easier to cut but a nice texture when eaten too
As mentioned earlier - you can cut the tuna a few hours in advance, leave on the plate wrapped in clingfilm and store in the fridge. Your tuna crudo will then only take minutes to prepare!
De iuliis Winery
Award after award after award! De iuliis is a highly awarded winery, but it's not just the awards that catch my attention. The quality of the wine, value for money and the people operating it all play a part in making this one of my favourite Hunter Valley wineries.
Aside from classic Hunter varietals like Semillon, Chardonnay & Shiraz, you see some European influence with Montepulciano, Pecorino, Verdelho and Sangiovese to name a few. Awarded as a 5 red star UNDERLINED from Halliday which only comes after 10+ years as a 5-star winery this shows their dedication, commitment and level of excellence. Wines at all prices and ranges make De iuliis a winery for everyone out there.
De iuliis Semillon & Tuna Crudo
As expected, we are cracking one of my favourite drops from De iuliis with my delicious tuna crudo. I've been fortunate enough to taste many vintages of this wine and some aged releases too.
When you are looking for fresh, easy drinking and something affordable then the De iuliis 2022 Semillon jumps straight to my mind. An outstanding wine in a great vintage for the Hunter Valley it's the perfect match for seafood. Tons of lemon and lime citrus flavours, great acidity and a load of moreish in the glass!
Alternative Fish Recipes
Inspired by my delicious and simple tuna crudo recipe and need more fish in your life? Check out these other recipes on my site and get cooking!
Happy Cooking & Happy Eating Friends!
- 500 g tuna
- 1 mango
- 1 green chilli
- black sesame seeds
- pickled ginger
- 2 tbsp chives – chopped
- 4 tbsp orange juice
- 2 tbsp lime juice
- 2 tbsp avocado oil
- Chef Knives
- Chopping board
- mixing bowl x 2
- weighing/measuring utensils
- Place tuna in the freezer for 30 minutes – this helps firm it up for slicing
- Finely dice mango & green chilli and combine
- Mix dressing ingredients together
- Slice the tuna thinly
- Place tuna on a plate, top with mango mixture, drizzle with dressing and top with chives, ginger & black sesame
- use a sharp, knife to cut the tuna. Clean the knife in between cuts to get a smoother cut
- you can prepare the sliced tuna in advance – put it on a plate and wrap tightly in cling film
- can’t get tuna? You can substitute white fish like snapper or kingfish