Tuna crudo with tomato vinaigrette and bruschetta
I love making a simple fish crudo on the weekend after visiting the fish market, and a tomato vinaigrette is the perfect accompaniment. Served with some bruschetta, this tuna crudo becomes an elegant and satisfying snack or starter. Any sashimi-grade fish will work.
Ingredients
1 large ripe tomato
juice and zest of 1 lemon
pinch caster sugar
1 tbsp red wine vinegar
80ml extra virgin olive oil, plus extra to drizzle
sea salt and pepper, to taste
3 slices sourdough bread
½ garlic clove
300g sashimi-grade tuna, thinly sliced
oregano leaves, to serve
Method
Step 1
Grate the tomato on the coarse side of a box grater, discarding the skin.
Step 2
Combine the grated tomato, lemon, sugar and vinegar in a bowl, then stream in the olive oil. Season to taste and set aside.
Step 3
Grill the bread until golden and slightly charred. Rub the toasted bread with the cut side of the garlic and drizzle with plenty of olive oil. Halve each slice.
Step 4
Arrange the tuna slices on a serving plate and spoon over the tomato vinaigrette. Top with oregano leaves and serve immediately with the bruschetta.
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Julia Busuttil Nishimura is a Melbourne-based cookbook author, Good Weekend columnist and host of Good Food Kitchen.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/tuna-crudo-with-tomato-vinaigrette-and-bruschetta-20250303-p5lgk2.html