Tuna Crudo by Rocco Dispirito

• 1 tablespoon extra virgin olive oil
• 8 ounces yellowfin tuna fillets, Sushi-grade, cut into 1/4-inch domino-size slices (about 24 slices)
• 2 tablespoons lemon juice
• 18 teaspoon lemon zest
• 1 tablespoon capers or 1 tablespoon just the brine
• 1 tablespoon pickled hot italian pepper, such as Victoria
• black pepper, to taste
• salt

1. Brush the center of 4 appetizer plates wtih olive oil, then very lightly sprinkle with salt.
2. Lay the tuna slices over the seasoned olive oil.
3. Combine the lemon juice, lemon zest, caper brine, and chiles in a small bowl.
4. Spoon the mixture evenly over each slice of tuna.
5. Drizzle the top of each plate with the remaining olive oil.
6. Season the tuna with salt and pepper.
7. Let stand for 2 to 4 minutes, depending on your desired texture, then serve immediately.

extra virgin olive oil, yellowfin tuna, lemon juice, lemon zest, capers, pepper, black pepper, salt

Taken from www.food.com/recipe/tuna-crudo-by-rocco-dispirito-520352 (may not work)