lunch

Tuna Crudo with Meyer Lemon Vinaigrette and Toasted Pistachios

Name: Tuna Crudo with Meyer Lemon Vinaigrette and Toasted Pistachios
Ingredients: 1.3 oz (85 g) sushi-grade yellowfin tuna, sliced 1/8-inch thick; 3.9 /2 medium Meyer lemon, juiced (about 2 tbsp); 3.9 tbsp (15 ml) extra virgin olive oil; 3.9 /2 tsp Meyer lemon zest; 3.9 /4 tsp pink peppercorns, lightly crushed; to taste flaky sea salt; 1.6 tbsp (8 g) unsalted pistachios, roughly chopped; 3.9 tsp fresh dill, finely chopped; 3.9 cup (30 g) arugula

Nutrition

212

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(9)

sushi-grade yellowfin tuna, sliced 1/8-inch thick1.3 oz (85 g)

Meyer lemon, juiced (about 2 tbsp)3.9 /2 medium

extra virgin olive oil3.9 tbsp (15 ml)

Meyer lemon zest3.9 /2 tsp

pink peppercorns, lightly crushed3.9 /4 tsp

flaky sea saltto taste

unsalted pistachios, roughly chopped1.6 tbsp (8 g)

fresh dill, finely chopped3.9 tsp

arugula3.9 cup (30 g)

Instructions

In a small bowl, whisk together the Meyer lemon juice, olive oil, Meyer lemon zest, and crushed pink peppercorns. Season with flaky sea salt to taste. This is your vinaigrette.

Arrange the thinly sliced tuna over a bed of arugula on a chilled plate. Drizzle the Meyer lemon vinaigrette generously over the tuna and arugula. Scatter the chopped pistachios over the top for crunch. Finish with a sprinkle of fresh dill.

Serve immediately.