Albacore Tuna Crudo with Citrus and Radish

Nicholas Elmi

Laurel, ITV, and Royal Boucherie, Philadelphia


Lemon–Caper Dressing:

  • 2 large lemons
  • 1 hard cooked egg yolk
  • 1 teaspoon Dijon mustard
  • 1 tablespoon whole grain mustard
  • 1/2 cup grapeseed oil
  • 1 tablespoon minced capers
  • 1 tablespoon minced cornichon
  • Salt to taste

Citrus Purée:

  • 10 lemons
  • 1/2 cup xanthan gum
  • 1/2 cup grapeseed oil
  • 1/4 cup olive oil

To finish:

  • 1 black radish
  • 1 icicle radish
  • 3 ounces albacore tuna, cut into 3/4‐inch cubes
  • 2 tablespoons Lemon–Caper Dressing
  • 2 teaspoons Citrus Purée
  • 4 oyster leaves


Make the Lemon–Caper Dressing: In a medium bowl, whisk the egg yolk. Zest both lemons over the bowl with the egg yolk. Add the juice of 1 lemon and both mustards. Whisk in the oil slowly, and fold in cornichon and capers. Season with salt to taste. Reserve in the refrigerator until ready to serve.

Make the Citrus Purée: Peel the rind from the lemons, discarding as much pith as possible. Place the rind in a medium pot and cover with cold water. Bring to boil. Strain the rind, return them to the pot, cover them with fresh cold water, and bring to boil again. Repeat this process 8 times. After the final strain, place the rind in blender. Purée on high until smooth. Add the xanthan gum to thicken. Slowly add the two oils until emulsified. Season with salt to taste and reserve in the refrigerator until ready to serve.

To finish: Using a mandoline, shave the radishes into thin slices.

In a mixing bowl, gently toss tuna, dressing, and 6 pieces of each radish. Transfer to a deep serving bowl. Dollop citrus purée on top, add oyster leaves, and enjoy.


1 serving