Name: Tuna Crudo with Meyer Lemon Vinaigrette and Toasted Pistachios
Total time: 10 min
Cuisine: Italian
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

Lunch · Italian · 10 min

Tuna Crudo with Meyer Lemon Vinaigrette and Toasted Pistachios

Calories: 212
Protein: 15g
Carbs: 14g
Fat: 10g

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

Method

01In 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.
02Arrange 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.
03Serve immediately.

Cook it with the whole plan around it

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