Hi Again, Darlings.
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. With Thanksgiving in the not-so-distant future and a heap of persimmons on my counter to get creative with, 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…
Persimmon Tuna Crudo
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.
When thinly sliced and delicately layered, persimmon and tuna are the stars of the show for this brightly flavored, colorful hors d’oeuvres. As is typical for crudos, olive oil and citrus (lime, in this instance) are generously drizzled over the tuna and persimmon. Briny, crispy capers and delicately prepared Castelvetrano olives are scattered over the top, and a sprinkling of lime zest, freshly ground black pepper and flaky sea salt finish the dish.
No complicated culinary techniques here—just some simple slicing and arranging on a serving platter. I encourage you to give it a try!
To make this extra pretty, I used Darling’s Curve Charcuterie Board for plating and finished the crudo with salt and pepper ground in the Hoop Salt & Pepper Grinders.
For more recipes like this, follow me on Instagram @aubreeholmes and check out my website www.aubreeholmes.com.
Persimmon Tuna Crudo
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
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 its 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!