For the next couple of weeks, I’m going raw. This isn’t some nonsense trendy food fad out of Beverly Hills: this is all about efficiency and simplicity. Efficiency because eating raw means less time in the kitchen and more time outside shredding through summer. Simplicity because I won’t have to develop complex sauces and spend loads of time in front of a hot stove to eat well. I’ve got too much other fun stuff to do.

Also, flavor. Leaving many foods uncooked allows you to appreciate the ingredient fully. Especially in summertime, when ingredients are in their prime. So as much as I appreciate the Maillard reaction (that’s that thing that makes a seared steak so amazing) and caramelized onions, I also appreciate a beautiful sashimi, a clean carpaccio, and fresh raw summer tomatoes.

I’ll share my favorite raw concoctions here weekly starting with last night’s dinner: albacore crudo with grapefruit and citrus dressing.

This recipe is presented as an appetizer, but it could easily be a main on a nice hot night. You can change anything here. But think of it as a fresh Mediterranean thing as opposed to an Asian thing.

First, get some really fresh albacore tuna. It’s cheaper than blue or yellow fin, and works just fine for this since the tuna has dressing all over it. Using a sharp knife, slice it so it looks like sashimi in a sushi joint. This is easiest if the fish is super cold. Let it sit on the side.

For the rest:

• Segment a grapefruit for garnish.
• Get some greens for the bed. I used mustard greens, but arugula could work.
• Make the dressing of 1 lemon and 2 times as much olive oil.
• Toss the fish in your dressing.

Assemble it all as seen in the photo. Now you’re eating. –Paul Brewer