Tuna Crudo With Lemon Vinaigrette From The Washington Post - cooking recipe

Ingredients

1 lb tuna, preferably a thick piece from the loin, sashimi grade
1 teaspoon coarse sea salt or 1 teaspoon kosher salt
1 -2 medium shallots, finely diced or 1/4 cup shallot
2 teaspoons capers, drained well and chopped
1/4 teaspoon crushed red pepper flakes
12 leaves basil, thinly sliced
1/4 cup olive oil
1 lemons, juice of or 2 tablespoons lemon juice

Preparation

Place the tuna in the freezer for 10 minutes; this helps it firm up, which makes it easier to slice.
Use a sharp chef's knife to cut the tuna into roughly 1/8-inch slices. As you work, gently press each slice onto the cutting surface with your fingers, to flatten it, then transfer to a large serving platter, arranging the slices in 1 layer.
Sprinkle the slices generously with the salt, then with the shallot, capers, red pepper flakes and basil.
Combine the olive oil and lemon juice in a sealable container, close the container and shake well until the vinaigrette is emulsified. Spoon the vinaigrette over the fish. Serve immediately.