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Make your citrus caper vinaigrette. In a small to medium bowl, whisk together olive oil, orange juice, lemon juice, lemon and orange zest, caper juice, capers and salt and pepper. Set aside.
Slice your sushi grade ahi tuna. Slice your fresh tuna with a sharp knife, as thin as you can and place gently layered over each piece on a tray or large serving platter.
Assemble your crudo. On top of each slice of ahi tuna, layer on a thin slice of cucumber, and then toss over and drizzle over your vinaigrette. You can either plate the dressing underneath all the fish, and then place the fish on top, or just add over the the dressing once you’re plating.
Finishing touches and serve. Finish off the crudo with black pepper, toasted sesame seeds and some flakey salt. You can also top with more lemon/orange zest to finish off the dish.