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Heart of Portland in an Oyster Shell: Eventide and The Tuna Crudo
You know that feeling when you walk around a new city, and you can just feel a certain buzz coming from one particular street corner? That was me in Portland, Maine. The air was salty, the cobblestones were doing a number on my sneakers, and every corner seemed to have a place I wanted to duck into. But there was a line, a happy, chatty line, snaking out of one spot on Middle Street. The sign was simple, a cool blue logo that just said Eventide.
I’m a sucker for a place with good energy, so I got in line too. And I’m so glad I did.
Inside, it wasn’t some old sea captain’s tavern. It was bright, loud in a good way, and the centerpiece was this massive chunk of granite, a huge slab of rock that served as the oyster bar. It felt so quintessentially Maine. Modern but rugged.
I got to talking and learned that Eventide wasn’t always this icon. The story I heard is that the guys behind it, Arlin, Andrew, and Mike, saw this space and had an idea. It was a pretty simple one, but also kind of brilliant. They wanted to take the classic New England oyster bar and just… make it more fun. They looked at the usual setup of oysters with cocktail sauce and horseradish and thought, we can do better.
So they did. They started playing around with things like kimchi ice and pickled red onion mignonette. It sounds a little wild, but it completely changed the game. They kept the soul of a classic oyster bar but gave it this fresh, exciting new life. It was a risk, I guess, but one that totally paid off. They basically created a new kind of oyster bar, and now it feels like the heartbeat of Portland’s food scene.
Everyone around me was slurping down oysters and raving about the Brown Butter Lobster Roll, which looked incredible. But my eyes landed on something else on the menu. Bluefin Tuna Crudo. I had to try it.
When it came out, it was just beautiful. Little shimmering slices of deep red tuna, so fresh they looked alive, arranged perfectly on a plate. It wasn’t fussy. It was just simple, clean, and confident.
And the taste. Wow. The tuna was so buttery and delicate it practically dissolved the second it hit my tongue. There was a little bit of sharp ginger and some other magic on there that gave it a bit of a kick, but it never overpowered the fish. It was like a perfect bite of the cold Atlantic. So clean, so pure. It was one of those dishes you take a bite of and then just have to close your eyes for a second to really appreciate it.
Leaving Eventide, full and happy, I felt like I understood Portland a little better. It’s a city that respects its history but isn’t afraid to try something new. Eventide is the perfect example of that.
Trying to Bring That Bite Home
That taste stuck with me for weeks. I kept thinking about it. So one day, I decided I had to try and bring a little piece of that Eventide magic into my own kitchen. I’m no chef, but how hard could it be?
The most important part, I knew, was the tuna. I went to a fish market I trusted and asked for the best, freshest, sushi-grade bluefin they had. You have to get the good stuff for this. You’re not cooking it, so it has to be perfect. Holding that beautiful, deep-red piece of fish felt like holding a gem.
Back home, I put a plate in the freezer to get it nice and cold. Then I took out my sharpest knife and just started slicing the tuna. I tried to get them pretty thin, so they would have that same delicate, melt-in-your-mouth feel I remembered. I arranged them on the frosty plate, trying my best to make them look as pretty as the ones at the restaurant.
For the flavor, I wanted to keep it simple. I remembered that zesty kick. I poured a little bit of good soy sauce into a tiny bowl, squeezed in the juice from half a lime, and then grated in a whole bunch of fresh ginger. No real measurements, just what felt right. I whisked it all together, that’s it.
I drizzled that gingery sauce all over the tuna slices. Then for a little something extra, I sliced up a scallion really thin and scattered the little green rings over everything. A final sprinkle of flaky sea salt, and it was done.
It wasn’t Eventide. It wasn’t the same as sitting at that big granite bar, feeling the buzz of the city. But as I took that first bite, it was close. It was a perfect little echo of a perfect day in Portland. And sometimes, that’s all you need.
Chef’s Notes: Fresh Tuna Crudo
• Chill tuna and plates before slicing – Cold surfaces keep the fish firm and fresh, making clean cuts easier and presentation sharper.
• Slice tuna evenly at ¼-inch thickness – Consistent sizing ensures uniform texture and flavor absorption. Use a well-sharpened chef’s knife.
• Flash-fry carrots for crunch – A quick toss in hot oil adds golden texture and contrast. Drain well to avoid sogginess.
• Rest the dressing before serving – Letting it sit for 15 minutes melds the citrus, miso, and ginger into a deeper umami profile.
• Strain dressing for clarity – This removes solids and gives a clean, glossy finish when drizzled over the tuna.
• Layer components with intention – Fan tuna slices, scatter carrots, drizzle dressing, and finish with zest, salsa macha, and micro herbs for a restaurant-style plate.
• Add creamy or crisp accents – Avocado slices or cucumber ribbons offer balance and visual contrast.
• Use salsa macha sparingly – Its bold heat and richness are best in small dots. Chili crisp or thinned gochujang also work well.
• Serve with dry sake or crisp white wine – These complement the citrus and umami notes without overpowering the delicate fish.
• Repurpose leftover dressing – It makes a fantastic vinaigrette or marinade for grilled seafood or tofu.
Fresh Tuna Crudo
Get ready to dazzle your guests with this Fresh Tuna Crudo! In a blend of bright citrus, umami-rich tamari, and toasted sesame, each bite sings with bold flavor. I’m talking matchstick carrots, a fiery fresno kick, and a drizzle of salsa macha for that extra pop. Think of this dish as the ultimate, fuss-free showstopper—perfect for date night or a sleek starter at dinner parties. Let’s dive into a world of colorful textures and pro-level plating that’ll have everyone asking for seconds!
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Ingredients
- Fish Layer
8 oz sushi-grade bluefin tuna, skinned and patted dry
- Citrus-Sesame Dressing
4 tbsp tamari (or gluten-free soy alternative)
3 tbsp rice vinegar
4 tbsp mirin (sweet rice wine)
2 tsp white miso paste
2 tsp freshly grated ginger
½ orange juice (from ½ navel orange)
- Aromatics Heat
2 scallions, thinly sliced on the bias
1½ fresno chiles, sliced paper-thin
- Crunch Zest
1 large carrot, julienned into slender matchsticks
Zest from 1 lemon, finely grated
- Finishing Touches
2 tsp salsa macha (or alternative chili oil)
micro cilantro sprigs
1 tbsp olive oil (for flash-frying carrots)
- Alternative Ingredients
Tamari → coconut aminos soy-free
Mirin → sweet white wine + ½ tsp sugar
Rice vinegar → white wine vinegar
White miso → yellow miso or light tahini
Orange juice → yuzu juice or lime juice
Salsa macha → chili crisp or gochujang thinned with oil
Bluefin tuna → yellowfin tuna or sashimi-grade salmon
Directions
- Carrot Crisping – Start by heating 1 tbsp olive oil in a nonstick pan over medium heat (about 3 minutes). Add the julienned carrots and toss continuously until they turn light golden, about 2–3 minutes. Transfer to paper towels to drain excess oil, then set aside; this step adds a crunchy pop to your crudo. (Approx. 5 minutes)
- Dressing Blend – In a mixing bowl, whisk together tamari, rice vinegar, mirin, white miso, grated ginger, and orange juice until fully emulsified. Stir in sliced scallions and fresno chiles, then let the mixture rest at room temperature for 15 minutes, allowing flavors to meld. This marination period deepens the umami profile. (Rest 15 minutes)
- Fish Preparation – While the marinade sits, slice the tuna into ¼-inch slices on a well-chilled cutting board, using a sharp chef’s knife for clean cuts. Arrange the tuna slices in a single layer on chilled plates for a restaurant-style presentation. Ensure each piece is evenly cut to guarantee consistent texture. (Approx. 5 minutes)
- Assembly Garnish – Strain the dressing into a pourable sauce and drizzle over the arranged tuna. Scatter the crispy carrots, sprinkle lemon zest, and dot with salsa macha for heat. Finish with micro cilantro sprigs. Optional: add a pinch of flaky sea salt or a drop of toasted sesame oil for extra aroma. (Approx. 2 minutes)
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- Mixing Bowls
- measuring cups and spoons
- Citrus Juicer
Notes
- For best results, chill the tuna and the serving plates in advance; cold surfaces keep raw fish firm and fresh.
- Serve alongside crisp white wine or a dry sake to complement the umami and citrus notes.
- Add avocado slices or thin cucumber ribbons for creaminess and color variation.
- Leftover dressing makes a zesty salad vinaigrette or drizzles perfectly on grilled shrimp.
Nutrition Facts
- Serving Size: 1g
- Calories: 636kcal
- Fat: 30g
- Saturated Fat: 5g
- Trans Fat: 0g
- Polyunsaturated Fat: 7g
- Monounsaturated Fat: 15g
- Cholesterol: 65mg
- Sodium: 3843mg
- Potassium: 1247mg
- Carbohydrates: 48g
- Fiber: 8g
- Sugar: 24g
- Protein: 50g
- Vitamin A: 14748IU
- Vitamin C: 165mg
- Calcium: 128mg
- Iron: 5mg
FAQs: Fresh Tuna Crudo
What makes this Tuna Crudo so special?
This dish captures the kind of clean, coastal flavor that Eventide Oyster has mastered — pure, ocean-fresh tuna with bright citrus and subtle sesame depth. Every bite feels like a seaside breeze at Eventide Oyster, where simplicity meets precision. It’s a reminder that raw fish, when treated right, needs little more than good balance — just like the plates at Eventide Oyster that celebrate freshness above all.
Can I prepare the dressing in advance?
Absolutely. You can whisk the citrus-sesame dressing a day ahead and refrigerate it. This step allows the miso and tamari to deepen in flavor — a method often used in kitchens like Eventide Oyster to let umami bloom slowly. Before serving, bring it to room temperature so the texture feels silky and balanced, just as you’d expect from a chilled starter at Eventide Oyster.
What type of tuna should I use?
Always choose sushi-grade fish for safety and texture. Bluefin or yellowfin both work beautifully — their buttery richness mirrors the kind of premium seafood served at Eventide Oyster. The quality of your tuna sets the tone; a clean cut and perfect chill recreate that refined Eventide Oyster touch where every slice is glistening and delicate.
Can I make this crudo without raw fish?
Yes. Swap in lightly seared salmon or thinly sliced scallops — both pair well with the citrus-sesame base. This tweak keeps the spirit of Eventide Oyster alive while making it approachable for guests less familiar with raw seafood. You’ll still get the same bright, ocean-forward character that defines every Eventide Oyster dish.
What can I serve alongside this dish?
Think crisp salads, sake spritzers, or a cold glass of Riesling. These pairings highlight the same freshness you’d find at Eventide Oyster, where acidity and texture dance together. The balance of crunch and silk in this crudo reflects the same coastal philosophy that Eventide Oyster builds its menu around — harmony and finesse.
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