Recipe: no-cook food: Tuna Crudo With Lemon Vinaigrette

4 servings Thinly sliced fish dressed with an emulsified mixture of olive oil and lemon juice. Serve with a crusty loaf of bread and a tomato salad. The tuna needs to spend 10 minutes in the freezer before it is sliced.

Ingredients

1 pound highest-quality tuna, preferably a thick piece from the loin

1 teaspoon coarse sea salt

1 to 2 medium shallots, finely diced (about 1/4 cup)

2 teaspoons capers, drained well and chopped

1/4 teaspoon crushed red pepper flakes

12 leaves basil, thinly sliced

1/4 cup olive oil

Juice of 1 lemon (at least 2 tablespoons)

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

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.

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

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.

NUTRITION Per serving: 250 calories, 27 g protein, 3 g carbohydrates, 15 g fat, 2 g saturated fat, 50 mg cholesterol, 570 mg sodium, 0 g dietary fiber, 0 g sugar