Yuzu and Blood Orange Sashimi Tuna Crudo

  • 4-6 Servings
1/2 packet AeroFarms Micro Super Mix 2 tablespoon Soy Sauce 1 teaspoon Honey 1/2 teaspoon Kosher Salt 2 teaspoon Minced Shallot 1 tablespoon Blood Orange Juice 2 tablespoon Extra Virgin Olive Oil 1 Blood Orange, Peeled & Supremed 1 piece Wild Sashimi Tuna Steak
In a small bowl, whisk the ponzu, soy sauce, honey, salt, shallot and blood orange juice until honey and salt are dissolved. Whisk in the olive oil. Cut the orange supremes in half lengthwise and add to the bowl. Set aside.

Using a sharp knife, slice the tuna steak into thin slices and arrange slightly overlapping on a plate. Stir the vinaigrette once more and gently spoon it over the tuna, evenly distributing the orange pieces. Arrange the microgreens over top. Serve immediately.

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