The word CRUDO translates to raw in Italian. This recipe for Tuna Crudo on Himalayan Rock Salt can also be done with swordfish and salmon, although tuna is still my favorite.
Watch a video of this recipe for Tuna Crudo on Himalayan Rock Salt HERE and don’t forget to subscribe to my YouTube Channel and to my newsletter.
Tuna Crudo is not very different from sashimi, which is made with sushi rice and dipped in soy sauce. This Tuna Crudo on Himalayan Rock Salt is prepared on a bed of cucumbers and is covered with olive oil.
There are a million ways of making Tuna Crudo on Himalayan Rock Salt; I’ve had them in endive slices, crackers, toasts, and thin bread. I was very minimalist for this recipe as the rock salt is quite a magnificent piece, and the tuna doesn’t need a lot. If you feel like being a little jazzier, feel free to add some lemon zest, capers, herbs, soy sauce, or any other season that comes to mind.
I love serving Tuna Crudo on Himalayan Rock Salt as an appetizer. Depending on your guest’s appetite, one slice of tuna is all you need to call it an appetizer portion, considering the richness of the fish.
About the Tuna:
Let’s be honest: sushi grade tuna is expensive. On top of that, the fish will probably need a little trimming of dark spots and fatty veins. I suggest serving this Tuna Crudo on Himalayan Rock Salt for a small party. If you love raw tuna that much and still want to serve a larger crowd, consider going for a Tuna Tartare, where the recipe is a little bit more forgiving.
When slicing the tuna, use a long sharp knife so that your cutting happens in one motion, versus back-and-forth. Wipe and wet the knife in between cuts to keep the fish from sticking.
While the salt plate from Himalayan Secrets is a big part of the presentation, you can still prepare this Tuna Crudo without it. Just use a nice-looking plate and proceed in the same manner. Since I bought my pink rock salt from Himalayan Secrets, I’ve been using it for many different purposes: this Tuna Crudo is just one way of using this gorgeous slab of salt. I have also served Tomato Mozzarella Salad, shrimp salad, and a vegetable salad using my Himalayan Secrets Rock Salt.
Tuna Crudo on Himalayan Rock Salt
Watch a video of this recipe HERE and don’t forget to subscribe to my YouTube Channel.
Serves 2 to 4
2 Persian cucumbers, unpeeled
One 8-ounce loin sushi-grade yellowfin tuna, cut into ¼ -inch slices
Microgreens for garnish
1 Himalayan Secrets Salt Plate
Thinly slice the cucumbers and season with just ¼ teaspoon of Himalayan Secrets flake salt—that’s enough to drain the water cucumbers. Remember, the cucumbers will be sitting on the salt plate and will be quite seasoned. Place them in a colander and leave for 20 minutes.
Arrange the cucumbers on the salt plate.
Lay the tuna slices over the cucumber bed.
Drizzle olive oil on top.
Season with Pink Himalayan flake salt.
Garnish with microgreens.
If you liked this recipe, you might also enjoy:
Melon with Prosciutto Di Parma
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