Soak the shaved Vidalia onions in cold water for about 10 minutes to tone down their sharpness.

In a mixing bowl, whisk together extra virgin olive oil, grated orange zest, orange juice, lemon juice, and finely chopped Calabrian chilies until combined.

Arrange thinly sliced sushi-grade Ahi tuna on a serving platter in an even pattern.

Drizzle the dressing over the tuna slices, ensuring each piece is well coated.

Drain the onions and scatter them over the dressed tuna for added crunch.

Sprinkle flaky sea salt over the dish before serving for enhanced flavor.