Ahi Tuna Crudo with Citrus & Herb Infused Olive Oil

First, make the infused olive oil: heat 1 cup extra-virgin olive oil, 2 sprigs rosemary, 2 sprigs thyme, 1 sliced lemon (seeds removed), and a pinch of crushed red pepper in a pan on medium heat. Cook for 5 minutes until sizzling, then remove from heat and let sit for 10-15 minutes to infuse. After infusing, add the zest and juice of 1 orange to the oil.

In the meantime, finely chop 2 Persian cucumbers and 1 small shallot. Thinly slice about 3/4 lb sashimi grade ahi tuna and arrange it on a plate.

Top the tuna with the chopped cucumbers and shallots, and 1-2 tbsp capers. Spoon about half of the prepared oil mixture over the plate (save the rest in the fridge for later use). Season with a little flaky salt and pepper, and enjoy!