shake · dressing
★ STARRED KITCHENPrep 5 minLemon-Olive Oil Tuna Dressing
Independent adaptation of a publicly published Joseph Flamm recipe. Not affiliated with, sponsored by, or endorsed by Joseph Flamm.
DRESSING · RAW TUNA & CRUDO
In the published recipe, this is the dressing for Café 5 tonno vitellato. The same recipe pairs it with Veal Demi Aioli, the aioli.
Flamm's bright lemon dressing for tuna crudo.
Ratio
Ingredients
- Olive Oil4 oz olive oil (118 ml)
- Lemon Juice2 oz lemon juice (59 ml)
- Sea Salt2 oz sea salt (season to taste; card lists 2 oz — use sparingly)
Method
- Pour to the lines in order (bottom → top): OLIVE OIL, LEMON JUICE.
- Season to finish: SEA SALT (to taste).
- Cap the jar and shake until emulsified.
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3 ingredients. One pour.
You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.
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Provenance
Joseph Flamm. Italian-American / contemporary. Cited awards include: Michelin 1* (Spiaggia, Chicago — historical, exec chef); Top Chef S15 winner.
Originally published as Lemon–Olive Oil Tuna Dressing (Tonno Vitelatto).
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.45× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from Joseph Flamm / NBC Chicago (Café 5 Tonno Vitelatto, step 5) (published as “Lemon–Olive Oil Tuna Dressing (Tonno Vitelatto)”). Full citation lives in Provenance.