Tuna Crudo

The jewel of the ocean deserves the royal treatment – which in this case means very little handling! Legal Sea Foods tuna steaks shine brightly and deliciously in this minimal preparation as a crudo, accompanied by a luscious duo of veggie salad & creamed avocado, and a zesty herb- packed vinaigrette with added cucumber. The fusion of flavors from the realms of earth and water is completed by one special ingredient: powdered dried mushrooms.

Brought to you by @chicagolovespanini

Tuna Crudo

Servings: 4


  • 1 piece Legal Sea Foods Tuna Steak, thawed as per package instructions, pat dried, and cut into 1/4in thick slices
  • 1/2 cup diced Granny Smith apple
  • 1/2 cup diced carrot
  • 1/2 cup diced parsnip
  • 2/3 cup diced cucumber, divided
  • 4 tbsp chopped red onion, divided
  • 1 cup sour cream
  • 1/2 cup chopped fresh Italian parsley, divided
  • 1/4 cup chopped fresh dill, divided
  • 1 large avocado, cut into cubes
  • Juice of 1 large lemon + extra, if needed in the vinaigrette and/or for topping the dish
  • 1/3 cup neutral tasting oil
  • 1 tbsp + 1 tsp powdered dried mushrooms + more for the creamed avocado and for decoration (the latter optional)
  • Salt and pepper to taste


  1. In a small bowl, mix apple, carrot, parsnip, and half of the cucumber, onion, parsley, and dill with sour cream and 1 tbsp powdered dried mushrooms until well Add salt and pepper to taste. Set aside.
  2. Add the avocado and half of the lemon juice to a blender, and blend until Add salt and pepper to taste and a sprinkle of powdered dried mushrooms. Blend and set aside.
  3. In a small bowl, make a vinaigrette by mixing oil with the remaining lemon Add the rest of the cucumber, onion, parsley, and dill. Add 1 tsp powdered mushrooms and salt and pepper. Mix well. Taste and add more lemon juice and/or salt and pepper, if needed.
  4. Divide components evenly across 4 plates. Arrange 3 slices of tuna in the middle of each plate, alternating with 1 + 1 tbsp Place the creamed avocado in a squeeze bottle and squeeze small quantities onto each plate, observing a symmetric pattern of your choice. Top the tuna, the salad and the avocado with the vinaigrette evenly. Add a final splash of lemon juice and sprinkle powdered dried mushrooms, if desired. Serve chilled, immediately.
  5. Store leftover salad and/or dressing, if any, in the refrigerator for up to 3
  6. Enjoy!


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