Don't knock it 'til you try it. Pesto Tuna Crudo — fresh, bright, herby, and a little unexpected.

Prep time: 15 minutes
Cook time: 0 (no-cook / raw)
Serves: 2 as an appetizer

Ingredients:

• 8 oz sushi-grade tuna (ahi or yellowfin), well chilled
• 1/3 cup Besto (pesto's bestie)
• 3 tbsp extra-virgin olive oil, divided
• 2 oranges (1 for juice, 1 supremed into segments)
• 1/2 lemon, juiced
• 1 jalapeño, sliced into thin rounds
• Flaky sea salt, to finish

Directions:

1. Make the pesto broth: in a small bowl, whisk together the Besto, 2 tbsp olive oil, the juice of 1 orange, and the lemon juice until it loosens into a smooth, pourable sauce. Taste and add a pinch of salt if needed.
2. Slice the tuna against the grain into thin pieces, about 1/4-inch thick, and keep cold until plating.
3. Supreme the second orange: cut away the peel and pith, then slice between the membranes to release clean segments. Pour the pesto broth onto a chilled serving plate, spreading it into an even pool.
4. Lay the tuna slices over the broth, alternating with the orange segments so the colors fan across the plate.
5. Tuck the jalapeño rounds in between the tuna and oranges. Finish with a drizzle of the remaining 1 tbsp olive oil and a pinch of flaky sea salt. Serve immediately, cold.