Tuna Crudo with Lemon and Pickled Fresnos

If you have some great tuna and you want to do as little to it as possible, this is the way to go—this recipe is all about letting the beautiful flavor of the fish shine. If I’m in the mood for a salad, sometimes I tweak the proportions of the recipe, adding more lettuce, then adding some of the liquid from the pickled Fresnos to the oil and lemon juice for the dressing.