Dinner

Tuna Crudo with Citrus, Chili Crisp, and Carrot Matchsticks Recipe

ByHarry Bern January 9, 2026January 9, 2026

Introduction

Tuna Crudo is a fresh, vibrant dish that highlights the delicate flavor of sushi-grade bluefin tuna. This recipe combines tangy citrus, spicy chiles, and crunchy fried carrots for a perfect balance of texture and taste.

A white plate holds a row of thick, raw pink tuna slices arranged neatly in the center, topped with a mix of thin, crispy fried strands and small green leaves, giving texture and color contrast. The tuna rests in a pool of dark orange-red sauce with visible chili flakes and oil drops scattered on the surface, creating a glossy and vibrant look. A smaller white dish with more crispy fried strands is placed in the background, along with a green and white variegated leaf on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6-8 oz bluefin tuna (sushi grade)
1 carrot (cut into very thin matchsticks)
1/4 cup tamari (or soy sauce)
2 scallions (chopped)
1 tbsp salsa macha (or chili crisp)
1 fresno chile (thinly sliced)
1/2 orange (juiced)
1 tbsp rice vinegar
2 tbsp mirin
1 tsp white miso
1.5 tsp sesame oil
1 tsp fresh ginger (grated)
Zest of 1 lemon
Micro cilantro (for topping)
Olive oil (for frying carrots)

Instructions

Step 1: Heat a small amount of olive oil in a pan over medium heat. Fry the carrot matchsticks until they turn lightly golden and crispy. Remove them with a slotted spoon and place on paper towels to drain excess oil.
Step 2: In a bowl, combine chopped scallions, tamari, mirin, rice vinegar, juice of half an orange, grated ginger, sesame oil, sliced fresno chile, and salsa macha. Stir well and let the mixture sit for 15-20 minutes to meld flavors.
Step 3: Strain the sauce to separate the liquid from the solids. Arrange the tuna slices neatly on a serving plate. Spoon the chunky part of the sauce over the fish, then top with the fried carrots, lemon zest, micro cilantro, and a drizzle of extra salsa macha if desired.

Tips & Variations

If you can’t find bluefin tuna, use another sushi-grade tuna or a fresh sashimi-grade fish of your choice.
For a milder version, reduce or omit the fresno chile and use less salsa macha.
Serve with toasted sesame seeds for added crunch and nutty flavor.
Use tamari instead of soy sauce for a gluten-free option.

Storage

Tuna Crudo is best enjoyed fresh the same day it is prepared. If needed, store any leftovers in an airtight container in the refrigerator for up to 24 hours. Avoid reheating, as the raw fish and fresh citrus flavors are best served cold or at room temperature.

How to Serve

A dish in a white bowl shows six thick slices of raw pink tuna arranged side by side in the center, partially submerged in a deep orange-red sauce with visible drops of red chili oil floating on top. Resting on the tuna slices is a narrow pile of thin, crispy brown fried shallots mixed with chopped green herbs and small bits of red chili, adding texture and color contrast. The bowl sits on a white marbled surface and in the background, there is a blurred small white bowl containing more fried shallots with some green leaves nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or cooked tuna for this recipe?

This recipe works best with fresh, sushi-grade raw tuna to enjoy the texture and flavor fully. Canned or cooked tuna will not provide the same delicate taste or texture.