Darling Society: Persimmon Tuna Crudo
It’s the tail end of bluefin season here in Southern California, and I just so happen to have a husband who obsessively fishes for these bad boys this time of year. When he brings one home, I’m often scrambling for new ways to prepare and serve this beautiful fish while it’s still super fresh.
I’ve enjoyed bringing fall flavor to my tuna appetizer game with this new recipe to serve family and friends as the holiday season ramps up.
Ahi or bluefin tuna from your local fishmonger will work beautifully for this. Traditionally, crudo uses raw fish, hence the name which translates to “raw”, but if you’re not a fan, feel free to give your tuna filet a quick sear before thinly slicing.
More about this recipe over at Darling Society.
Serves 6-8
YOU WILL NEED
1 tablespoons olive oil
2 tablespoons capers
1/2 Fuyu persimmon, thinly sliced
1/3–1/2 pound tuna (Bluefin, Yellowfin or Ahi), thinly sliced
8-10 Castelvetrano olives, finely chopped
Zest and juice from 1 lime
Flaky sea salt
Freshly ground black pepper
TO MAKE
In a small pan set over medium heat, add 1 tablespoon of the olive oil. Add the capers and let cook, stirring occasionally until crispy. Set aside.
Gently layer the persimmon and tuna slices on a serving platter. Sprinkle with the crispy capers and olives. Zest the lime and squeeze it’s juice over the top. Drizzle the remaining tablespoon of olive oil over the crudo and sprinkle with flaky sea salt and black pepper to finish.
Serve right away and enjoy!