Begin by selecting fresh, sushi-grade tuna. Using a sharp knife, dice the tuna into small, uniform cubes, about half an inch in size.

In a separate bowl, combine the citrus juice and zest, capers, and extra virgin olive oil. Whisk the mixture vigorously for about 30 seconds until it emulsifies.

Taste the vinaigrette and adjust the seasoning with salt and pepper.

Gently add the diced tuna to the bowl of vinaigrette and carefully fold the tuna into the dressing.

Once marinated, transfer the Tuna Crudo to a serving platter. Scatter fresh herbs over the top.